The six weeks of drying guarantees
a high concentration of sugars and some natural transformation of the grapes contributes to the extraordinary aromas of apricot, rose petals, papaya and quince.
Sweet and fleshy in the mouth, but also lively with citrus notes. It recalls nougat and candied ginger.
- VINEYARD: Buonivini. Noto (Sr)
- TYPE OF SOIL: Very limey soil, abundant presence of small stones; fine texture with light coloured chalky sections.
- ALTITUDE: 40 m a.s.l.
- YIELD PER HECTARE: 50 quintals.
- STRAINING SYSTEM: Guyot.
- PLANTING DENSITY: 4,500 vines per hectare.
First half of April.
The grapes are picked when well ripened at the end of August and are then dried in
the fruit cellar, placed in 5 kg crates in a ventilated atmosphere at 230C; when half their weight has been lost, about 40 days later, the grapes are pressed and the must thus obtained, particularly rich in sugars, ferments slowly at 180C for more than a month in stainless steel vats, where they remain until bottling.
Wine made to match with the best sweets, and having been dried could possibly favour dried fruits as well as being enriched by fruits with a prominent acidic content.