Winemaking
The grapes are allowed to reach an advanced stage of ripening, are harvested and “sun-dried” for 7 days, resulting in a reduction in the moisture content of the fruit and an increase in the concentration of sugars. This is followed by squeezing and pressing the fruit. The scanty, but rich in sugars juice, is transferred to stainless steel tanks where it is de-mudged, that is, the suspended particles in the form of sediment are removed. After de-mudging, alcoholic fermentation begins, which progresses very slowly and is naturally interrupted when a high alcoholic strength is reached. The wine is aged in oak barrels for 5 years where it develops its character and has the potential to age in the bottle.
Characteristics
Intense golden color with yellow highlights. Its complex bouquet impresses as the varietal aromas blend with the aromas of aging. Aromas of citrus, pineapple and grapefruit are combined with aromas of honey and chamomile. In the mouth it displays very good structure, a rich, oily flavor with a long-lasting aftertaste.
Harmony of Flavors
Lemon pie, spoon sweets (grape, bergamot), cheese pies with honey and orange pie.
Serving temperature: 6-8°C
