Croci Emozione di Ghiaccio

The name of the wine derives from the very particular and risky production technique used, similar to that of the Austrian Eiswein or Canadian Icewine. In practice, this wine is made from grapes left to dry naturally on the vine. Grapes harvested with a careful selection between the end of November and the end of January in the very early morning when the night temperature drops below -5 ° C. It was decided to use this method on the most typical grapes of our territory. Malvasia di Candia and Moscato (70% -30%) to best express the potential of these vines. To extract the dense juice, the berries are pressed with a vertical press. The yield is about 5 hl per hectare. After pressing, a long and difficult fermentation spontaneously starts which, due to the very high concentration of the must, can last a year or more. The impact on the nose is rich, concentrated and complex with aromas reminiscent of candied fruit, in the mouth it is very enveloping denoting a pleasant fatness, decidedly sweet but not cloying for a note of freshness and flavor, almost velvety with an excellent aromatic persistence. The floral and fruity notes stand out in the aftertaste. Production is very limited and it may not be possible for all vintages (from 1000 to 2000 bottles of 0.375 liters per year).