Soil type: from the “Macigno” formation of the Oligocine epoch of the Tertiary, a sedimentary soil rich in clay, conglomerate pebbles as well as green and gray calcite. Vinification: the harvested grapes are dried in wooden boxes then slowly barrel fermented during the winter months. Aging: part of the wine was aged in traditional “caratelli”, small barrels made of chestnut, the other part was aged in oak barrels, all for a total of 16 years. These barrels were housed among our various estates. Bottling: after being assembled from our barrel rooms during the summer of 2002, this wine was bottled the 24th of October 2002. Bouquet: intense and complex with hints of apricot and peach jam, walnut, and typical Malvasia aromatics. Flavor: a good balance between the complex, intense balsamic fragrances, the alcohol and the sweetness. Long and persistent. Gastronomy: can be served as a dessert wine, an aperitif or in accompaniment to strong cheeses such as Pecorino or Gorgonzola piccante. Excellent also by itself as a “meditation” wine.