Vinification and maturation
The clusters are hand-picked, then receive a natural semi-drying for a minimum of 3 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. The wine matures a minimum of 12 months, half in steel and half in oak barrels.
Rich impressions of well-ripened fruit with unmistakeable notes of banana, apricot, tropical fruit, and honey.
A rich, gold-yellow.
Full-volumed, warm, smooth, and long-lingering, with an almond-scented finish that is lengthy and pleasant.