Vin Santo di Gambellara DOC 2016

Manual harvest at the end of September; the grapes are dried with the traditional “picai” method, that is, tying the bunches together and hanging them from the wooden beams of the fruit rack; in Easter week the grapes are pressed, and the must is placed in wooden barrels to ferment spontaneously for at least two years.

Golden yellow amber color; intense and complex nose of dehydrated fruit such as apricots, figs, dates, with notes of chamomile flowers and sweet spices; enveloping and rich sip, with the right freshness and softness, good body and long persistence.

Dry pastries, spicy desserts, foie gras, blue cheeses.