An intense yellow with amber highlights, the wine shows aromas of toasted hazelnuts, honey, and apricots along with light notes of citrus fruit. Full-bodied on the palate with honeyed and nutty flavors, it is a long and supple wine with an intense finish of chestnut flour and herbs.
After a five month period of raisining, the grapes, rich in sugars, were given a soft pressing, and the free-run juice went into the oak barrels where it fermented. The fermentation used natural madri (residual yeast cells from previous vintages) and, in part, carefully selected yeasts. After two years of aging, the wine was bottled.
