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White dry
Half of the grapes are late-harvested at the end of October with more or less consistent development of the Noble Rot; the other half is left to dry on the vine. Spontaneous fermentation of the must in French oak barrels and subsequent maturation in the same barrels for at least 20 months. Additional 24 months of ageing in bottle.Suitable for very long ageing; particular vintages can age over 40 years. Gold yellow, vivid and bright. Full and exceptionally elegant bouquet: an exhilarating aroma of acacia flowers and candied orange peel; considerable minerality and spicy notes.Sweet but balanced, firm and aristocratic; it has decisive vigour and reflects with great elegance the olfactory repertoire.
Serve at 10-12 °C with foie gras, spicy cheeses and dry pastry.
