A timeless wine, unspoilt and legendary.
With peculiar Mediterranean and balsamic notes of mint, rosemary and wild herbs, the honey flavour emitted from the dried zibibbo grapes is mixed with oxidative notes resulting from the maturation in the amphora.
Hints of dehydrated fruits (apricot) tamarind, a light vanilla note, raw sugar and aged tobacco. There is a persistent aftertaste.
It depends on the uses: 10-12°C otherwise 14-16°C. The bottle needs to be open one hour before drinking.
Wine that lends itself to gastronomic experiments: try it with goat’s milk cheese and pecorino cheese; with Asian ethnic food, like an Indonesian Kambing Guling or a Lamb Biryani; it is also excellent with eggs and asparagus or courgettes; as a dessert wine it pairs well with apple strudel or almond paste desserts.