Balsamic sweet wine produced with grapes harvested between the end of August and the beginning of September, then hung to dry for about 6 months in an ancient, well-ventilated tower dating back to 1700, following the traditional local “picaio” method. After pressing, the must is transferred in small wooden caratelli barrels and then “forgotten” in the room of the tower where the grapes are left to dry for a period ranging from 6 to 10 years. Thanks to the temperature variations, season after season, year after year, the wine will result positively oxidized and balsamic, leaving the drinker with a palate rich in candied fruits, malted cereals, figs, honey, coffee and walnut; all accompanied by a balsamic background.