Hand picked into small trays, the bunches of grapes are dried on straw mats in well ventilated, drying rooms, until the February following the vintage. The dried grapes are pressed and vinified in the traditional manner. The resulting must is racked into small oak barrels, known as caratelli, where it remains for four years, fermenting slowly, because of the high sugar levels, and ageing. The caratelli are kept in the vinsantaia which is subject to extremes of temperature during winter and summer.
Bianco dell'Empolese DOC
Small, hilly area in the comune of Vinci
Deep amber in colour
Perfumes of dried fruit on the nose, together with figs, almonds and honey
Rich and velvety in the mouth, although sweet, it is well balanced with good acidity which prevents it from being cloying