Golden nectar in the glass, ripe pineapple and marmalade fruit combined with butterscotch. A delicious and layered dessert wine.
The super ripe Garganega grapes were picked during the third week of September and dried naturally for five to six months in a humidity and heat controlled area of the winery. The “raisins” were then pressed and very slowly fermented at 15 to 16å¡C in French 225 litre oak barrels over a period of 60 to 90 days. The wine was matured for 18 months in French oak barrels, of which 20% were new and 80% second passage, before a further 24 months bottle ageing.
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