||Bianco passito vendemmia tardiva dolce
||In the second half of October in three steps, looking at every step of collecting only the portions of the sweetest and most concentrated bunches.
|Temperatura di fermentazione
||Max 22 °C
||Upon arrival at the winery, each lot was pressed and fermented separately. After lengthy, gentle pressing and a natural one night decantation, the various lots were fermented in 100% new oak barriques at temperatures of no more than 22°C. Upon reaching the desired sugar and alcohol levels, the fermentation was arrested. Malolactic fermentation did not take place.
||After racking, the wines were aged for 12 months, after which the various lots were blended. After bottling, the wine was aged for another year prior to release.
||To pair with delicate desserts and drink after a meal as a meditation wine.