Vinification: The grapes are carried by hand to the drying loft where they are spread on bamboo cane mats to dry naturally for approximately 5 months from mid-September to the end of February. This all natural environment allows the grapes to dehydrate and concentrate and also allows botrytis, or noble rot, to develop. Wine is not made during vintages characterized by adverse weather conditions. The wine ages in 2500 litre oak casks for around two years followed by 6 months bottle ageing before release.

Tasting notes: Colour: Intense gold, almost amber coloured. Perfume: Reminiscent of exotic fruits and apricots on the nose. Palate: Its initial impression on the palate is delicately sweet.

Food pairing: This is a wonderful dessert wine which is perfect with almond-based dishes, simple pastries, fruit tarts, dried fruit and rich, blue cheeses. Traditionaly suggested with pandoro di Verona.