The grapes are dried about 3/4 months in boxes. Manual control and selection every week during the drying grape. Pressing with vertical press. The juice stays with the “mother” for many years in small oak barrels capacity of 70/90 lt. Following the bottling and sale in bottle of 0,375 litres.
Mother: is a kind of sediment dense and dark. Formed by families of enzymes and / or yeasts that have the ability to live and multiply (within an environment so rich in sugar, such as juice from Vin Santo, usually these are fatal conditions for yeast commonly used for wine) handed down generation to generation.
PAIRING: spectacular explosion of sensations with blue cheeses, it goes well with dry pastries and dried fruit