White Wine ‘Ailanto’ from Overripe Grapes
The harvest is strictly carried out by hand and it normally takes place during the first decade of September; grapes are laid down in small boxes in a single layer. The boxes are then stacked to allow air drying that normally takes 60 up to 180 days, depending on the season. Afterwards, the grapes are destemmed and pressed. The fermentation is done at a low temperature in order to gain more elegant aromas, but it can also be interrupted by cooling and filtering the wine repeatedly, until the desired sweetness is obtained. Bottle aging for 3 months, prior to the selling of the product.
100% Malvasia di Candia aromatica
Lido di Spina (FE), Bosco Eliceo
Excellent with plain biscuits and with local Mandurlin dal pont (small meringues with almonds).