We'd like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here
Trebbiano, Malvasia and Sangiovese grapes picked in mid-September are dried on reed mats until the New Year, pressed, then fermented in natural yeasts to make this intense, aromatic nectar whose natural sweetness and acidity will last forever. Alc: 16%.