Vinification and maturation
The clusters are hand-picked, then receive a natural semi-drying for a minimum of 4 months. The clusters are pressed when at least 15-20% show “noble rot” (Botrytis cinerea), which gives the wine great richness on the nose and palate. After the fermentation initiates in steel, it continues in oak barrels, where the wine matures a further 12 months. It finally ages about 12 months in the bottle.
Rich gold-yellow with coppery highlights.
Smooth and seductive, releasing impressions of candied and syrupped fruit, alongside notes of apricot, banana, fig, dates, and honey.
Well-rounded and velvety, with a long-lingering, delicious finish.
Alcohol 13,5% Vol.
Enjoy at 12°C.
Size 375 ml