Ripe Garganega grapes are dried on bamboo mats in a well ventilated room. In December they are attacked by noble rot and gently pressed in February. The wine is then fermented in temperature controlled, stainless steel and then aged for just under 2 years in Allier barrique.
This opulent, sweet, fresh wine combines a noble bouquet with rich lingering, Sauterne-like flavors of honeyed peach. Rich, balanced and long on the finish. Recommended with lobster, foie gras, aged cheeses and dry pastries.