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Information:

In November, the development of noble rot (botrytis cinerea) naturally begins in the grapes, thanks to the singular climatic peculiarities of the chosen vineyard. The drying period lasts over two months and allows us to obtain a passito wine of great concentration and intensity, particularly rich in aromas and flavours.

VINEYARD - The highest part of the Santo Stefano del Sole estate, with south-west exposure and deep, sandy-loam soil, rich in mineral elements, well drained. The altitude is 600 m. above sea level, the training system is espalier with Guyot pruning with a planting density of 4,000 vines/ha and a yield of approximately 60 quintals of fresh grapes and approximately 15 quintals of dried grapes/ha.

Winemaking:

White vinification in steel tanks (approximately 30 days) at a controlled temperature (19°C-20°C). Aging for approximately 12 months in wood and at least 48 months in the bottle.

Description:

Nose: Concentrated in aromas, it diffuses hints of white truffle, dates, dried figs, dried fruit, apricot jam, candied citrus fruits, hazelnut, caramel, honey and exotic fruits.

Taste: Delicately sweet, of extraordinary intensity, very balanced with pleasant hints of dried fruit, jam and balsamic notes.