GRAPES: Reisling and Sauvignon Blanc COLOUR: Bright golden yellow
ALCOHOL: 13% variable depending on the vintage AROMA: Aromas of honey, candied fruit and caramel, due to the presence of noble rot, Botrytis cinerea TASTE: harmonic and well structured spicy and caramelized, it is a dessert wine which, due to its important structure, can also accompany foie gras or seasoned and spicy cheeses.
VINIFICATION: Botrytis cinerea requires specific climatic conditions: morning fog and afternoon sun because without the perfect alternation between humidity and heat this mold does not manifest itself.
The harvest lasts several weeks because it requires the selection of only the bunches whose berries have reached the right coverage of mould. After a light pressing of the entire bunch, the must is left to ferment and then rests in wood for 2-3 years.