Dono di Dio
This wine comes from a must of raisined wine, for some vintage gradually alcoholic during the various spring fermentations until to gain the effective level of alcoholic degree of about 16%. As soon as the grape is pressed, normally on January/February, the “Donodidio” rests in carboy, where the impurities of harvest lay. After that, it rests in small casks, where there is a substrate of noble lees and “Madre yeast”. The fermentation begins in spring and it can go on for many years (always in spring).
Sometimes the flavour is slightly smoky, because some “Madre yeast” are from the last century (middle XX° century), where the “yeast madre” stayed drying in the old kitchens, with warm temperature. This wine stays in the casks for almost 3 years, where it can experience the significant seasonal temperatures changes, they are very important for its maturation. Its bouquet is of aromas of: licorice, dried fruit, leather, chestnut, chocolate, honey, candied apricots.
It evolves in the glass. Excellent with cakes, especially with blue and matured cheeses (also like with gorgonzola cheese). To taste also with cacao. The bottling of the “Donodidio” is without filtration, with a period of almost 3 to 8 years ageing. It is the Solera method.
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06019 Umbertide (Pg)