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Produced in very limited quantities, this Passito version of the Sagrantino has been made for centuries as a dessert wine. In fact, in the past it was the only way Sagrantino was made because it needed the residual sugar to dominate the aggressive tannins of the Sagrantino grape. The grapes are hung to dry for about 30 days before crushing. The maceration on the skins lasts about one month before placed in barrels for aging of three years in oak barrels, followed by 6 months in the bottle. This intense dessert wine has powerful aromas of blackberries, raspberries jam, black pepper and cocoa with nuances of medicinal herbs.