A fantastic example of the famed Tuscan sweetie from Caterina Palma.
Trebbiano and Malvasia grapes are harvested and laid over straw mats in the ‘vinsantaia’ – the drying room created just below the tile roof of the farm – for two months. After this they are crushed and transferred to small chestnut barrels (caratelli), sealed with concrete and aged for 3 years, followed by an extra year in bottle.
The result is simply divine: you are greeted by a lovely array of scents ranging from honeycomb to apricot and incense. On the palate it s sweet but not cloying thanks to a balancing fresh acidity.