The grapes derive from a particular selection of grapes aimed at favoring the acidic component that in the final product is fundamental to balance its residual sweetness.
The classic sweets method are particularly difficult to achieve for many reasons, first of all the residual sugar that can create problems of refermentation if not properly managed.
For this reason we have developed a particular method of vinification, based on the management of spontaneous fermentation and temperature control both for the preparation of the base and for the taking of foam.
The period of stay on the lees lasts about 5 years.
Alcohol content: 11% vol.
Serving temperature: 6 - 8 ° C.
Pairings: a wine that can be combined with desserts, cold cuts or cheeses with a strong aromatic component.