Harvested in late August followed by 40 days of open air drying. The grapes are then de-stemmed and crushed; the juice is clarified through cold settling overnight and then inoculated with selected yeast. Fermentation takes place first across 15 days at a cold temperature of 15˚C (59˚F) and is then raised to 20˚C (68˚F) for a long, slow fermentation totaling 120 days. The wine rests in stainless steel tanks throughout and is then bottled in the March following the harvest.
Enjoy with baked apples in orange sauce, small cakes, fruit tarts, vanilla –flavored Bavarian cake and other assorted pastries. Also delicious with fresh fruit. For an amazing experience, pair with prosciutto and melon.