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 !nally ages about 12 months in the bottle
Appearance: Rich gold-yellow with coppery highlights
Bouquet: Smooth and seductive, releasing impressions of candied and syrupped fruit, alongside notes of apricot, banana, !g, dates, and honey
Palate: Well-rounded and velvety, with a long-lingering, delicious finish
Enjoy at 12°C.