For this natural sweet wine, the grapes are hand selected and harvested in small crates. Upon arrival at the cellar,the grapes are destemmed and crushed . Skin contact is given for 24 hours with regular pump over of the juice to extract maximum flavour from the berries. The wine is fermented in old 500 litre French oak barrels un till the
fermentation stops naturally with the sugar and alcohol in perfect balance. The wine is aged for a further six months before bottling.
Honey, apricot and lemon nose, while the palate is viscose and voluptuous with hints of vanilla.