Botrytis-infected grapes were selected with particular attention, gently milled and briefly macerated on the aroma and mineral rich berry shells. Thereafter, the must was fermented slowly and very cool spontaneously, so that the multi-faceted, fruity aromas of the wine could develop perfectly.
FALSTAFF 2017: 91 pts
NOTE ALLERGIC SUBSTANCES
Aroma of ripe peach, pineapple, mango, passion fruit and flint. Dense, powerful, multi-faceted with an animating fruit-sweetness and acidity interaction.