The grapes used for the wine are harvested semi-frozen in early December. The idea behind this technology is to have the water in the grapes freeze, thus, following a slow process of pressing, by which only concentrated grapes must be released. Once fermented, the wine matures for 12 months in a recycled oak vessel.
A golden dessert wine with hues of amber. The aroma comprises notes of fig jam, raisins, candied orange peel and quince. A wonderful balance of sweetness and acidity. A lingering finish, reminiscent of honey and acacia. It pairs well with desserts and dark chocolate of more than 85% cocoa.
