Organoleptic characteristics


Organoleptic characteristics

To the eye it is an old gold colour that is nearly amber, bright and with the right intensity.

To the nose it is a succession of ripe, dried fruit and jam. These notes are endless and blend wonderfully between apricot, raisins, dried fruit, but also figs and citrus fruit and then there are soft spices that verge on vanilla.

In the mouth there is an explosion of flavours, an explosion of taste. A bitter-sweet sensation with a caramelized sugar finish. the acidity elegantly supports the sweet quantity of the sugars without making them appear nauseating, a noble alcohol that sustains and elegantly sustains the sensations. Smooth, velvety and simultaneously intense and fragrant. To the taste, the wine is harmonious in its most important components: its sweet, alcoholic and acid elements with the right enveloping fusion of the above constituents. A complex balance is created with the flavours and scents making it an extremely pleasant wine in any type of gathering or tasting, excellent for any occasion. You can taste citrus fruit, caramelized sugar, almond and raisins along with apricot and peach.

Advice on how to serve it