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