Highly ripe grapes affected by blight are harvested, individually protected from wind and rain to dry on wires hung up. When the berries turn into raisins in January Once shrunk, they are ground, pressed and the highly concentrated, liquid honey must in barriques for Fermentation brought. This ends after the alcohol content has risen to around 13° because the fermentation yeast fails in presence of alcohol and lots of unfermented dextrose. This is a wine with an unprecedented variety of aromas and -Intensity was created, whose sweetness was created together with the The exotic-looking bouquet is almost beguiling.