Once picked, the grapes are dried for at least four months in the Valpantena drying centre where temperature and humidity are controlled to ensure slow, even drying. During this period, the grapes loose 40% in weight. After drying, the grapes are fermented in temperature controlled stainless steel tanks at between 18-22°C with maceration for 12 days. Once fermentation is complete, the wine is matured in oak barriques for 12 months before bottling.
The result is a sweet wine with intense ruby red colour, delicate aromas of blackberry jam and spicy hints on the nose. Very elegant and well-structured on the palate. One of Italy’s great classics.