The remarkable flavour of this wine is down to a slow and careful process involving the grapes being hung up to dry for 5-6 months before being gently pressed to release the precious nectar. That’s followed by a slow fermentation period and a further 2 years aging in barriques prior to release. The result is a deeply complex and rewarding bottle, full of dried fruit and bitter almonds, but with underlying spicy, vanilla notes and a terrific finish that lingers for some time. This is a dessert wine that can stand up to chocolate – not the easiest of partnerships normally – but it’s also sensational with blue cheese, so just the thing for your premium Gorgonzola.
