Strongly wanted by the Countess Susanna and encouraged by the female staff of the Winery (Pom- ario\u2019s witches), the Muffato delle Streghe (Witches), an unusual name for a special wine, is an alcoholic nectar harmonious and well structured with
\nthe presence of honey, spices, candied fruits and caramel thanks to the Botrytis Cinerea (Mould).
\nIt is a Sweet wine excellent for desserts but can be also paired, thanks to the important structure,
\nwith Foie Gras, Seasoned and Spicy Cheeses.
\nThe Vineyard, planted in 2010, with its terraces descending towards the woods, is ideal, thanks to the Riesling and Sauvignon Blanc vines, for the production of this kind of wine. In Autumn the fog remains still on the terraces until the end of the morning, creating a bewitched atmosphere and clears slowly towards the woods leaving space to sunny and windy afternoons.
\nThe Botrytis Cinerea requires specific climatic conditions: fog in the morning and sun in the afternoon because without a perfect balance between humidity and heat this mould doesn\u2019t develop.
\nThe harvest lasts several weeks since it requests the selection of the grapes that have reached the right amount of mould.
\nThe wine rests in wood for 2-3 years before being bottled only in 0.5 lt format.<\/p>\n","protected":false},"excerpt":{"rendered":"
ORGANIC WINE<\/strong><\/p>\n FORMAT<\/strong>: 0.5 lt<\/p>\n GRAPES<\/strong>: Reisling and Sauvignon Blanc ALCOHOL<\/strong>: 13% variable depending on the vintage VINIFICATION<\/strong>: Botrytis cinerea requires specific climatic conditions: morning fog and afternoon sun because without the perfect alternation between humidity and heat this mold does not manifest itself.
\nCOLOUR<\/strong>: Bright golden yellow<\/p>\n
\nAROMA<\/strong>: Aromas of honey, candied fruit and caramel, due to the presence of noble rot, Botrytis cinerea
\nTASTE<\/strong>: harmonic and well structured spicy and caramelized, it is a dessert wine which, due to its important structure, can also accompany foie gras or seasoned and spicy cheeses.<\/p>\n
\nThe harvest lasts several weeks because it requires the selection of only the bunches whose berries have reached the right coverage of mould. After a light pressing of the entire bunch, the must is left to ferment and then rests in wood for 2-3 years.<\/p>\n","protected":false},"featured_media":6735,"template":"","meta":{"inline_featured_image":false},"product_cat":[59,112],"product_tag":[],"yoast_head":"\n