The grapes were picked and pressed and the resulting juice was then frozen solid. This frozen mass was allowed to slowly thaw liberating a thick sugary liquor. We were not even sure it would ferment because of the high levels of natural sugar.
This liquor was transferred to barrels where fortunately it began a natural slow fermentation that continued for 8 months. The final wine has a delectable 200 g/L residual sugar with 13.5 % alcohol.
This is a gorgeous sweet complex wine, one that we really enjoyed making.
I hope you enjoy it as much as we do.