A dessert wine with a rich texture, deep aroma and sweet, harmonious taste.
Tasting Notes
Deep amber color with shades of gold. The aroma is saturated with notes of dried fruits, figs, honey, caramel, spices and light nuances of nuts. The taste combines sweetness, acidity and complex tones of candied fruits, dried fruits and crème brûlée.
Vineyards
The vineyards are located in the Chianti region with soils rich in limestone and clay, which gives the wine its characteristic minerality.
Production Method
After drying the grape must, it is subjected to slow pressing, after which fermentation occurs in oak barrels of 55 liters. Wine is aged in these barrels for at least 3 years.
Grapes are hand-picked in a state of overripe and soaked to concentrate sugars and aromas. After that, the berries are pressed and the juice is fermented in small barrels at a controlled temperature.
Food Pairing
It goes well with blue cheeses, almond-based pastries, crème brulée, chocolate desserts or can be served as a stand-alone dessert. It is recommended to serve at a temperature of 10–12 °C.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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