The grapes are harvested at the right maturation, kept in small wooden boxes and left to dry in optimum conditions. When the sugar content reaches the right concentration to ensure 18% potential alcohol, the grapes are pressed and left to macerate for 2- 3 days before the fermentation.
When the must has spontaneously run off, the fermentation takes place for 10-15 days. Once 14% alcohol is reached, the wine is transferred to another vessel and chilled to settle the right sugar balance.
It is essential to catch at the right moment the perfect magical balance of sweet and bitter, making this ‘passito’ eminently drinkable with great pleasure.
The bottling is done in the spring following the harvest and the bottle size is 375 ml.