In order to create this gorgeous liquid, the grapes are harvested and partially dried to achieve the correct concentration of sugars. After pressing the must is left to ferment for about 10 days at a temperature of 18-20C. This is followed by 12 months on lees. During this phase, the wine reaches the perfect balance between the concentration of aromas and the complexity of the bouquet. A deep golden yellow in colour with a complex, intense and aromatic bouquet with hints of honey and candied fruit. Pronounced and complex on the palate, this is richly aromatic exhibiting baked apple with notes of honey.