Vino Santo Trentino DOC 2019

The Nosiola bunches, harvested late, rest for at least 5-6 months on the “arele”: racks on which the grapes – exposed to the winds that blow morning and afternoon in the area – wither, developing noble molds inside the berry ( botrytis cinerea) which accentuate dehydration. The synergistic action of time and wind causes the loss of approximately 80% of the weight of the grapes: in fact, from 100 kilos of Nosiola only 15/18 liters of must and therefore of passito wine are obtained. The pressing takes place during Holy Week between March and April of the year following the harvest, and begins the slow natural fermentation. The wine then remains to ferment and refine for five years in oak and steel barrels, until bottling.

Golden yellow color with amber reflections; intense and complex nose, with notes of candied apricot and lemon, toasted dried fruit and orange blossom; enveloping and crunchy sip, sweet and savory, with returns of candied fruit and floral notes; very long persistence.

Small pastries, leavened desserts, chocolate, blue cheeses, foie gras, excellent on its own.