||From old vines in selected vineyards in Treiso and in Trezzo.
||After soft pressing of the grapes, the must is cleaned up by solid particles in suspension then is cooled at 0 ° C. This step is necessary to prevent the begin of spostaneus fermentation.
||The fermentation is induced by heating of the must from 0 ° C to 18 ° C also adding selected yeasts. When the juice reaches the desired alcohol content (between 4.5 and 5.5 degrees) the fermentation is blocked by chilling at -3 ° C. The wine is carefully micro-filtered to remove all traces of yeast and thus prevent a new fermentation; then is finally bottled.
||This is a dessert wine; it's also excellent with savory canapés and aged cheeses.