Manually selected grapes are left to dry for a period of 4 months, at the end of which are pressed intact with a traditional press. The must, dense and rich in sugar is fermented, without control of temperature, inside hermetically closed oak and chestnut barrels. The fermentation, spontaneously induced by yeasts in the caratello, extends for several years.
Intense and complex with notes of dried fruits such as chestnut and hazelnuts, and then leave space to appetizing sweet apples of apricot, fig and raisins and honey.
Item will be chilled for your convenience.
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