About this wine
Vineyard and terroir
The fruit comes from a vineyard of around 2 hectares on a north-facing hillside in the highest part of the Villa Bianchi estate, at 150 metres above sea level. The moderately deep soils contain clay, silt and limestone mixed with alluvial deposits. Periods of high humidity alternate with dry ventilation at low temperatures, creating conditions in which Botrytis Cinerea can develop as noble rot. This removes excess water from the berries and concentrates their juice.
Vinification
The grapes are hand-picked in at least three stages between mid-October and December. Individual berries and whole bunches are selected after noble rot has brought them to a sugar concentration of 30–35° BABO. The selected fruit is gently whole-bunch pressed in a small press. After static settling, the must ferments with wild yeasts at 15 °C for one month.
Ageing
The wine matures for about one year in small stainless-steel tanks before bottling.
Tasting profile
Complex flavours show clear notes of honey and dried fruit.
Serving and pairing
Pair with fruit desserts or a cheese board.
