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 : Beautiful dark ruby red colour with garnet hues, brilliant.

Nose : A complex and frank bouquet.

Mouth : Seductive, ethereal, with hints of dried fruit and liquorice, pleasantly spicy and with notes of dried fruit and vanilla. A pleasant evolution of flavours that express themselves with elegance and balance.

Food pairing : Hard cheeses, braised meats, roasted red meats, game, grilled lamb, goose liver dishes, truffled foods and even chocolate.