Lively interpretation of sweet wine, made with grapes harvested between the end of August and the beginning of September, then hung to dry for approximately 6 months in a well-ventilated ancient tower dating back to the 1700s, following the traditional local “picaio” method. In the bottle, it begins a short refermentation that makes it lightly effervescent, frizzante or sparkling depending on the vintage. Dolce della Tradizione combines its deep golden color and rich aromas of honey, candied fruit, ripe peach, dried flowers, aromatic herbs and toasted almond with an intense, balanced and pleasant profile to the taste, made dynamic and cheerful by the effervescence present in the bottle. It serves well for pairings ranging from medium-long aged cheeses to sweets, biscuits and creams.
Plane volcanic soils of alluvial origin
AVERAGE VINEYARD AGE
About 60 years (first planted in 1935 most recent additions in 1985)
BOTTLES PRODUCED THIS VINTAGE
The grapes are harvested by hand in wooden crates at the beginning of September.
After the drying period, the whole grape bunches are loaded in the press, and then pressed for 8 hours with a constant pressure of maximum 2 bar. The resulting grape must (yield of about 30% of the original weight), is fermented with native yeasts in concrete tanks. Following the first fermentation (which usually stops naturally it reaches 12% alcohol), the wine is bottled unfiltered, and begins its second fermentation that will make it either lively, semi-sparkling, or sparkling, with the right residual sugar.
The grapes are hung to the ceiling beams of the well-ventilated drying rooms in an ancient 1700s tower, using the Venetian method called picaio. The grapes are then left to dry for about 6 months.
Recyclable metal crown cap.
LIGHT EMILIANA BOTTLE
Emiliana bottle for fizzy wines; currently the lightest bottle available on the market for this type of wines.
80% recycled-paper label.