It was the most important wine and was served only on the most important occasions: the birth of a son, the bottle produced that year would be drunk on his wedding day, opened when one tundre kilograms of grain was thrashed, the visit of a distinguished guest, a gift to the local priest or the doctor. From this tale, from this tradition, with the improvement of the Vineyard management, with the care and selection of the grapes, with oenological aiming to improve ( and not modify ) the final product.
Wine-Making and Processing: Grapes are hanged up in single bunches for 4/5 mounts in specific room where, from time to time, a fireplace is lighted up to make them smoked. A three-phase pressing follows, lasting 15 hours, that produces three choice. The must is left to cool for five days, in order to make the coarse sediments settle; then, when almost limpid, it is ready for fermentation. At the end of this stage, it is moved in 112 l demi-barrique to allow oxidation, where the wine ages for at least 36 mounths. Cold decantation and pouring follow. Finally, it is prepared to be bottle.
Grape: Ancient Trebbiano, Sauvignon.
Aroma: From honey to ripe fruit, from floral to pleasantly smoked.
Taste: Sweet, well-balanced, full.bodied.
Colour: Deep-golden-yellow.
Combination: Every kind of sweet pastry, cakes, tarts, and mature cheese.
To be served: Medium-size globets at 14°c.