Botrytis-infected grapes were selected with particular attention, gently milled and briefly macerated on the aroma and mineral rich berry shells. Thereafter, the must was fermented slowly and very cool spontaneously, so that the multi-faceted, fruity aromas of the wine could develop perfectly. Gentle aging in a stainless steel tank and a long maturation on the fine lees followed the fermentation and shape this complex, nuanced wine.

FALSTAFF 2017: 91 pts

Contains sulfites