The various grape varieties are cultivated in a number of sunny and well ventilated vineyards in the area around Calavino and Lavis. These conditions are important as they allow a partial drying process of the grapes still on the plants. Noble rot plays a very important role in this process, as it develops inside the individual berries absorbing the water and letting both sugars and aromatic substances develop in the grapes. Grapes are hand harvested at the end of November when they are overripe and slightly shrivelled. The result is a wine with exceptional aromas and taste. After soft pressing, the very sugary must is subject to a lengthy fermentation period in stainless steel. The wine is matured for a brief period in barriques before bottling, and further ageing in bottle before release allows the wonderfully complex sweet flavours to reach their full potential.
Intense golden colour; a luscious honeyed nose with pronounced botrytis character. Aromas of honeysuckle with hints of dried apricots, marmalade and raisins; wonderful mellow palate with elegant notes of orange blossom, honey and vanilla. The sweetness is balanced by lively acidity giving a pure, long and deliciously appealing finish.
Pate de foie gras, Sachetorte, soft cheeses flavoured with herbs.