Mosto di uve parzialmente fermentato
Concentration and sweetness
Raisining of the grapes is nothing more than allowing the sugars and the acids to concentrate, resulting in such unique aromas and flavours that it seems you are tasting a completely different varietal wine. Leaving the grapes to dry for 6/7
months on racks followed by spontaneous and slow fermentation and then ageing for several years in demi-johns all have a significant effect on this raisin wine with its very special characteristics of true sweetness and concentrated aromas. This wine is the result of the assembly of vintages 2004-2006-2007-2009 refined for these years separately and assembled in June 2017.