Tarasco vinification is peculiar since the Cornarea microclimate allows the formation of Botritis Cinerea, also called"noble mould", on the ripe Arneis grapes. This mould covers the raisins and dehydrates them, thus enhancing the sugar concentration. The grapes are picked at the end of October and are put in wooden crates in order to continue drying until December. When 80% of the water has dried out, the grapes are finally pressed. Tarasco then rests for at least 48 months in used oak barrels. Due to natural evaporation, the wine level within the barriques diminishes year after year. Nevertheless they are never refilled in order to allow a natural oxygenation that will grant the wine a unique array of complex flavours and perfumes.
Colour: shiny gold.
Bouquet: this wine has a very rich and complex bouquet that includes aromas of citrus fruits, caramel, peach jam, figs, apricots, coffee, liquorice, tobacco and wall nuts.
Flavour: in the mouth it is rich, intense, rounded, structured and persistent. Although mellow and sweet with acacia and fig jam aromas, its aftertaste is well balanced and not excessively sweet thanks to a good acidity, a rare quality for this type of wines.