The Selected grapes of Malvasia and Trebbiano Toscano, after a further selection, are left to dry on reed mats in well ventilated room for about 3 months.
The juice obtained from the pressing is fermented for at least five years in casks of chestnut, then sealed and placed to stay in the attic so as to the changes of temparature (in winter and summer) favor the structuring.
The color is amber. The aromas are very intense: dried fruit, dried apricots and amaretto. The palate is well structured, elegant, perfectly balanced, with a very long finish.