Crushing in February or March without destemming; a long maceration (15 days) until the fermentation starts, then separation of the free-run must to encourage the extraction of fragrances and high-quality natural tannins. Slow fermentation in barriques and first racking at the end of May. The wine is transferred into oak barrels to complete the natural fermentation process, leaving about 120g/litre of residual sugar that will be present in the finished wine.
After two years, racking, light filtration and bottling. The wine matures for several months prior to release.
Pandoro di Verona, panettone, creamy desserts and dry pastries are all ideal matches for this wine. More unconventionally, it is worth trying with foie gras or blue, salty and/or strongly-flavoured cheeses (served on their own or with honey, jam or mostarda). Serve it cold as an incomparable fin- de-repas.