VINIFICATION
The grapes are being picked late September and are dried for 4 months in an aerated area where they loose about two third of their original weight. Hence, they increase in sugar content, aroma, acidity and tannins. The dried and highly concentrated grapes are pressed in December, after which fermentation takes place in stainless steel tanks (6 weeks). Due to the high sugar levels the yeast is not able to complete fermentation and therefore the natural residual sugar remains very high. After fermentation the wine matures on its lees for almost a year in steel tanks followed by a long maturation in bottle.
