The grape clusters were hand-picked at optimum maturity. The grapes were transported in 20 kilogram boxes to retain the high quality of the fruit; they were then destemmed and crushed. Pre- fermentation maceration took place at low temperatures of approximately 13°C lasting fro four to six hours. The grapes were pressed and left to settle for 72 hours, followed by fermentation in stainless steel vats for four weeks at 8 to 10°C. This traditional style of winemaking results in a concentration of residual sugar of 110 grams per litre.

A delicious sweet wine, with notes of lychee, candied apricot and pear, tropical pineapple complemented by honey undertones. Rich, smooth and sweet on the palate, beautifully balanced by freshness and elegance.