Trebbiano and Malvasia grapes from Tenuta Le Capezzine are protected on mats for six months under Roof dried. The volume is reduced to a quarter. The one obtained from the shriveled berries Grape juice is thick as honey and just as sweet. In small The must ferments oak barrels (Caratelli) and matures during about ten years. An important part of this The process is the so-called “madre”, a sediment of yeasts and bacteria. She is of undetermined age, Well over a hundred years old anyway. From a hundred kilos In the end, only a few liters of grapes remain: an elixir Thick and beguiling for nose and palate.