Hand-picked at daybreak to ensure only the most heavenly flavours, about 15% of grapes showed the presence of Botrytis. After crushing and de-stemming, the fruit underwent six hours of skin contact at 12 degrees Celcius. After pressing, the juices were fermented using a yeast personally selected by our winemaker in Austria, then stabilised, filtered and bottled.
The bouquet displays beautiful elements of chalky, flint and minerally notes.The wine is juicy and opulent on palate entry and then a fine acidity arrives to provide a perfect foil to the inherent fruity sweetness. Despite being bone dry, the wine finishes with an appealing sweet/sour character, begging a second taste.