This fascinating wine is a blend of Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling affected by Botrytis Cinerea (noble rot). The morning mists and local microclimate favour the development of this rot which reduces the water content of the grapes. After pressing, the must fermented for eighteen months at a temperature of approximately 62 °Fahrenheit (17 °Centigrade). The wine which was obtained, still sweet, went into French oak barriques where it fermented for some six months before continuing its maturation in stainless steel tanks for a period of two years.The resulting concentration of sugars and aromas give the Muffato its special and unmistakeable flavour.

Related Items