This wine is made following the traditional dessert wine method practiced in the Alsace region in France and in the Mosel River in Germany.
The grapes are harvested at the end of the harvest season at full ripeness and all the grape components of sugar, aroma and acidity are intensified as a result of the shriveling of the grapes. Simultaneously, the wine-friendly fungus Botrytis Cinerea sets up camp on some of the clusters and gets down to work. This fungus is responsible for what is known as noble rot, a phenomenon that speeds up the loss of fluids and concentration of aromas and flavors.
After destemming and pressing at the winery, the juice is transferred to stainless steel tanks for a very slow cold fermentation, during which only a fraction of the grape sugar is converted into alcohol and the residual sugar in the juice maintains an appreciable sweetness. After a relatively short aging process in the tanks, the wine is stabilized and bottled. Prior to its release, the wine will mature for another few months in the bottle in order to reach the perfect balance of flavors.