Intense golden yellow in colour with concentrated perfumes on the nose; notes of candied fruit, sweet almonds and fruit cake. Rich and intensely sweet on the palate, it has dried apricot and fig flavours which are balanced by a lovely touch of freshness. Very long and spicy on the finish.
The grapes were dried on cane mats in a well ventilated loft until January. After pressing, the must fermented very slowly in small oak and chestnut casks for at least four years. The casks are known as ‘caratelli’ and vary between 50, 70, 100 and 200 litres in capacity. The must underwent successive fermentations and clarifications with natural changes in temperature. It may reach a total alcohol content of 19%, the maximum possible with natural fermentation. Final yields were very low, often only a quarter or a fifth of the original grape weight. After ageing for five years in small chestnut and cherry casks, the wine remained in bottle for at least three months.