It is produced in small quantities by farmers only for personal use from Garganega grapes. After drying for about 4 months, it is vinified in oxidation fermentation in cask and then aged for 7 years in barrel "scolma" sealed with cement.
The result, complex, rich, dense, is particularly interesting.
It is produced for 300 years and this year it is celebrating for the sixtieth time the feast of cherries and vin santo (holy wine) between late May and early June.
You can find it called Durlo Court (Cà rugate company) and it is very precious. Available in 2004. It matches with cheeses...I'm sure with success.
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