Over-ripe grapes are harvested at the end of October and then left to air-dry for about 4 months. The small quantity of thick juice then undergoes a long fermentation (35 days) followed by 5 years ageing in small French oak barrels.
Full bodied, intense and plump with a warm, majestic and everchanging palate – an iron fist in regal, velvety silk glove. A rare treat!
(By the way, in case you were wondering about the name, ‘Checo’ was the nickname of Laura and Daniele Damoli’s grandfather.)