The name of the wine derives precisely from the "Graticciaia", the drying room where the wine is dried; light mats made of woven reeds and wicker. Once the drying process is complete, the grapes move on to the vinification process.

The physiological processes that take place in the berry and the fermentation of the must in late autumn, when the ambient temperature is lower, lead to a completely different evolution from traditional winemaking.

The temperature of the must is strictly controlled throughout the slow fermentation process and the first stage of ageing is carried out in small wooden barrels.

Eye: The colour is a beautiful dark ruby red, with garnet hues, brilliant.

Nose: The aroma is complex and frank. Seductive, ethereal, with notes of dried fruit and liquorice, pleasantly spicy. Well-structured, warm, elegant with a hint of tobacco and notes of dried fruit and vanilla.

Mouth: There is a very pleasant evolution of flavours that express themselves with elegance and balance.

Serving temperature: 18°-20°.

Decanting time: 1 hour

On-call time: 15-25 years