WINE FROM EXTRA-RIPE GRAPES
From local white grape varieties
Local white grapes from vineyards in the lower Sulcis region cultivated using the low bush (alberello) vine training system.
Mainly loose and sandy.
The grapes are usually harvested from late September to late October. The grapes are left to dry naturally on the vine and are harvested in several stages, each time picking only those bunches that have become sufficiently overripe.
The sugar-rich must, after separation from the skins, is fermented in stainless steel tanks. Since the must is highly dense, the alcoholic fermentation is naturally inhibited and therefore proceeds slowly. The wine continues to develop and evolve for several months in French oak barrique before being bottled.
Ideal with Sachertorte, dry desserts, and generally enhances all types of desserts. Perfect with blue cheeses, while for an original touch, it is also fantastic with smoked fish.
Colour: amber yellow. Aromas: intense bouquet of honey, caramel, vanilla sugar and cloves. Flavour: persistent and balanced on the palate, with a sweetness that’s never mawkish and a finish that evokes notes of orange blossom.
12 °C – 14 °C
