Cortese 33% , Moscato 33% , Malvasia 33%
The grapes are carefully hung indoor in an attic for drying. In mid-November they are picked up, de-stemmed and left in contact with the skins for 24 hours at 7°C in stainless steel vats, then the fruit is soft-crushed, and the resulting must is then allowed to settle. The now-clarified must, after the addition of selected yeasts, starts fermenting and shortly after is left to ferment in 500-liter second-passage tonneaux in the 12° century underground cellar, where ambient temperature is around 15°C. One batonnage a week till the end of a very slow fermentation, then a racking off to keep the wine on the lees.
Preserved in tonneaux, 500-liter Allier wood barrels for 24 months.
Alcohol content: 15 % vol.
The color is brilliant, deep straw-yellow with golden hues. The bouquet is rich, intense, with a wide range of sensations that goes from dried apricots, honey, honeysuckle flowers to zagara (orange) flowers.
At the palate it is warm, enchanting and lingering without being filling.
This may be just a wine to end a meal or for hedonistic meditation. Best matched with blue cheese, especially from goat milk, or with marron glacée bavarois, and Sicilian cannoli.
Serving temperature 14°C