Provincia di Pavia IGT
Fermentation by shoot cutting, aged in
for 10 months in 600L tonneaux
By interrupting the flow of liquids between the vine and the fruit, the ancient technique of shoot cutting induces a raisining of the grape and creates a concentrated, intense juice. The drying fruit bathes in sunrays that widen and deepen the aromatic range developed in the skin: the fruity tartness of ripe grape is enveloped by sweet softness.
Characteristics of the wine