Vini Dolci

Location of vineyards:
Calvagese Riviera, the Chiese Valley: medium plateau (200 m ASL), vineyards trimmed of vegetation in July, produced with ecological system. Growing method: spurred string with few buds.
Produced from following grapes:
Sauvignon blanc (90%), overripe Chardonnay (10%).
Manufacturing:
grapes hand picked at the end of October and laid in small wooden crates; the grapes are dried in the attic at a controlled temperature until December. The must ferments at a controlled temperature in new barriques for 90 days, and is roasted without additives. The wine is then transferred to cold steel containers and left to age for 2 years in small used casks. No alcohol added. After bottling, the wine is refined for three mounts in bottle cartons, laid horizontally, before shipping to retailers.
Organoleptic Test:
- Color: topaz yellow with copper and amber gleams
- bouquet: fresh, full-bodied or penetrating, with aromatic after-taste, unwavering, the wine has a delicately acid aftertaste;
- Taste: intense, reminiscent of sun and dry lands;
- strength: 15° or more.
Gastronomy:
- for dry pastry cakes and for the tasting of cheeses: fresh, soft cheeses (accompanied by mustard made from fruit), goat and sheep cheeses, marbled cheeses, Gorgonzola, and all mountain cheeses;
- serve cool at 8-10° C.

Annual production: 15.000 bottles of 0.5 l.

Sold in 9 bottle box-packaging (0,500 L).