The crowning glory of this small family estate, Malvasia, Canaiolo and Sangiovese grapes are left on the vine until late October before being carefully hand-harvested, sorted and dried for four months in the winery.
After slow, gentle pressing the wine is matured for 9 years in small (100 litre) oak and chestnut casks before bottling and settling for a further year in bottle.
Amber towards mahogany in colour, this is viscous and concentrated, syrupy tracks of caramel tears crawling like molten lava down the glass. The nose is intense and hedonistic, so thick and complex you’re in no rush to taste — dates, honey, citrus peel, walnut, toffee and maple aromas swirl and captivate. When you do get to taste, the palate is richly concentrated, just a small sip coating the mouth, a lusciously opulent explosion of sweetness and flavour evoking a carnal lust for this sugary elixir that goes on for minutes. Not wishing to oversell this, it’s absolutely gorgeous.
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