| 收成 |
The harvest, with the crop picked directly onto the trays to be used during the drying process, assisted in this way in preserving to the maximum extent the integrity of the grapes. |
| 酿造 |
After the drying process, which lasted approximately four and a half months, the grapes, with a high sugar content, were given a soft pressing and the must transferred directly into oak barrels, where it slowly fermented. The fermentation stopped when the wine reached 13 °C of alcohol, leaving much residual sugar in the wines. The fermentation was generated principally by older “mother yeasts” from the Valdichiana along with carefully chosen selected yeasts. |
| 陈年 |
After more than four yeasts of aging, the wine was bottled. |