The Cortese grapes are harvested in advance to ensure higher levels of acidity and give greater freshness to the wine even after long aging.
The first part of the drying is done in the open air and then it continues in the fruit stand.
After at least 100 days from the harvest the pressing is carried out; fermentation is carried out with the help of selected yeasts in thermal conditioned tanks. The wine is left to mature in French oak barrels for at least 30 months.
The color is bright amber yellow with bright orange hues, deep and persistent on the nose, with honeyed scents and aromas reminiscent of dates, citrus, vanilla, licorice, chocolate. In the mouth it is pleasantly sweet, intense and with a very long persistence.
It turns out to be a meditation wine, its pairings are represented by seasoned cheeses and dry pastry desserts.