From this ancient vine dear to the Popes, which was cultivated in Italy as early as 200 BC. with the name of Apicia, Apicius or Apianae – according to Colummella and the other Georgics, a sweet wine with a Moscato flavor was obtained.
The raisins on the plant are cryomacerated. To enhance the aromas, it is subjected whole to light pressing. It ferments slowly at a controlled temperature.