When crafting great evolutionary whites, it’s the passage of time that proves the most effective technique: 30 to 60 months on the lees adds texture, smoothness and depth. While to obtain our prestigious reds we use slow, age-old winemaking techniques like the Romain-Rodaro method involving an additional natural partial-drying of the grapes. And then there are the territorial sweet wines, Picolit and Verduzzo; where extreme complexity and sublime sweetness are deftly balanced with acidic verve and an infinite length enhanced by the eventual presence of Botrytis Cinerea (Noble Rot).