Method of fermentation: Grapes dried on columns and mats from September to December and successively pressed and fermented/matured in “caratelli” / small barrels for 6 years. Fermentation is spontaneous with indigenous yeast. Unfiltered.

From Paolo: An extremely natural-culture product. The best product of the ancient peasant used in special occasions. To be drink with biscuits (Cantuccini di Prato), cakes or cheese. No limit to mature in bottle.

Come on! What treasures don’t exist in Caparsa’s 16th century house/cellar? The reasons to buy this are too voluminous to list in this already too long email. If you love dessert, honey, Madeira, Oloroso sherry....life on earth, buy one!