Hand harvested and sorted before 100% de-stemming and maceration on skins for 10 hours at 3°C before pressing. Cool-fermented to reach a natural alcohol of 5 % before the ferment is arrested by the addition of grape spirit to reach a minimum of 15 % alcohol, with a minimum of 110 g/l residual sugar. Matured on fine lees in tank for two months prior to bottling.
