This unfortified sweet wine is particular to our region and made in the most traditional way from a blend of Trebbiano, Malvasia and Sangiovese.

Grape Varieties

Malvasia, Trebbiano, Sangiovese

Aging

The grape clusters are handpicked in the late fall, laid-out and hung-up to dry in a special room with natural ventilation until January of the following year. The grapes are then pressed and undergo fermentation in oak. After the first fermentation, the casks are sealed and placed in our vinsantaia until bottling. The wine spends a minimum of 5 years in small casks and the production is extremely limited.