The grapes are dried until Christmas, then destemmed and pressed; the obtained must will undergo fermentation with the "mother" of the yeast in a 70 litre oak barrels for 4 years at least.
Food matching
Wonderful with blue, mature cheeses (pecorini) and chocolate desserts. Best served at 18-20° C.
Origin of name
Fonte del Mazza is the name of a farmstead owned by the Mazzeschi family.
