This speciality is the pride and joy of San Michele. After the harvest, the grapes are placed on racks to dry. They remain there until the desired sugar concentration of around 40% is reached. The grapes are then crushed and pressed. The must is filled into small barrels (caratelli) of around 100l. This is followed by slow fermentation, which can last up to 5 years. On the nose, a rich spectrum of aromas of honey, dried fruit and essential oils. On the palate, apricot, figs, dates and hazelnuts are added. Finely balanced fullness and sweetness, a real rarity that not only tastes good with the famous Tuscan almond biscuits!