Wine made in part with lightly dried grapes.
HARVEST: Part of the grapes are picked when perfectly ripe and transferred to the cellar for processing, so the freshness and fragrance of the grapes remain intact. The varieties best suited to drying are left in part on the vine and harvested with a further concentration of the grapes; special varieties are picked by hand when slightly over ripe, placed in crates and left for a short time for light drying in fruit lofts.
WINEMAKING METHOD: The fresh grapes are processed in September and the lightly dried grapes in October. The medium-length macerations are performed in special tanks at controlled temperature.
AGEING: The wine made from the lightly dried grapes is aged for about a year in barrique. The next step is to blend this wine with that obtained from the fresh grapes, and then move it all to large wood for further ageing and refinement.
SENSORY PROFILE: Ruby red with garnet hues. On the nose, fresh blackberries and plums well-integrated with aromas typical of drying, like dried fruit and flowers, vanilla and spice. A deep, velvety, lingering palate.
AGEING POTENTIAL: 3 years.
FOOD PAIRING: Ideal with tasty pasta and rice dishes, grilled red meat, and mature cheeses.