Just like in the old days… picking Malvasia and Trebbiano del Chianti grapes by hand, then leaving them to dry for months on the “cannicci” laid out in the ancient vinsantaia, the nectar is collected by pressing the grapes with a small manual press. The small amount of must that is obtained is then placed in kegs which, sealed with cement, remain at least seven years under the tiles of the same vinsantaia.

When the casks are disgorged, extraordinary surprises always await us: a wine with an amber and brilliant color with a scent reminiscent of withered flowers and fruit, in a real succession of sweet and soft sensations and emotions; to the taste it has an excellent balance between acidity, residual sugar and dryness.

Excellent on desserts, it also goes well with mature or blue cheeses.