After rigorous selection, the grapes were subjected to a natural drying process on mats, until early following year. They were then de-stemmed and pressed. The must was transferred to sealed, 100 litre oak casks containing the "mother", the gelatinous remnant of previous vintages. After seven years in the "vinsantaia" loft area, the wine was bottle-aged for six months before release Golden yellow colour, Peach, apricot, pineapple and tropical fruit aromas.Good weight and suppleness of fruit, with toasty nuances from the oak displays exceptional balance, a lively, complementary acidity and a long, lingering finish.