Wine maker notes

In outstanding vintages a limited selection of late-harvest Verdicchio will develop Botrytis cinerea (also known as "noble rot”). Starting in mid-November, grape bunches affected by over 50% of noble rot are hand-selected in the course of ten successive harvests. A 35-day temperature-controlled fermentation ensues, after which the wine is aged 14-16 months in 225-liter French oak barriques. The wine is bottled and aged a further six months prior to release.

Food pairing

An extraordinary accompaniment to desserts; an exceptional partner with pates and foie gras and a variety of cheeses.