Deep golden yellow in color, it is clear and brilliant. It delights the nose with sweet aromas of baked apple, honey, dried apricot, and barley candy. Sweet and dense on the palate, it has an excellent long finish.
Classically served as a dessert wine, it goes well with dry pastries, and creamy desserts.
To best enhance this variety in its sweet type, the vines are cut that bring the grapes in the plant in such a way as to obtain a natural and high concentration of sugar inside the grape. The de-stemmed and crushed grapes are left to ferment with the skins for a few days at controlled temperature, thus extracting important aromatic notes and coloring substances. A soft pressing follows and fermentation continues in steel at a controlled temperature. Once the right alcohol-sugar ratio is reached, the fermentation is stopped with a sudden lowering of the temperature to 0 ° C. After the necessary period of aging on its lees, the wine is bottled.