Lo Stoiato

VINIFICATION
the healthiest bunches, harvested by hand in crates, are left to dry on "castle" racks in dry and naturally ventilated rooms until the February following the harvest. Natural dehydration enriches the grape juice, which develops 16% alcohol, with a residual sugar of about 90 g. The dried grapes are then pressed and vinified according to tradition.

MATURATION
the must ferments slowly (due to the high sugar content) in small oak and chestnut barrels, the typical caratelli, in the vinsantaia, an attic room with strong temperature variations between winter and summer; the wine ages for five years in wood before bottling.

ORGANOLEPTIC CHARACTERISTICS
the color is amber, with a beautiful vivacity. Very dense arches on the glass reflect an imposing structure. The olfactory examination presents pleasant aromas of dried fruit, almonds, linked to hints of honey. In the mouth it is characterized by a fat and velvety attack, very intense and persistent, of fine quality. Ample sweet sensations in a well blended whole and in perfect balance.

GASTRONOMIC PAIRINGS
Delicious with dry pastries, it finds its ideal pairing with cantuccini biscuits. The combination with aged cheeses is very suitable.

ALCOHOL

16%

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