Method of cultivation and harvest: completely replanted vineyards, pruning very short, if necessary thinning of the bunches in the month of June. Harvest selection of only the most mature and sparse clusters that are collected in small boxes (trays) to a single layer. The grapes are brought to the winery re-selected. Well separated from each other and left to dry in the rooms very airy. In December, the clusters have a good attack of botrytis noble. Vinification: after pressing in the press at the end of December, the sweet wort is left naturally fermented in small oak barrels. At the end of fermentation after two transfers in aging remains in the same barrels. Complex sweet wine, which matches very well with the lobster, excelled with the foie gras, cheeses and pastries.
