Winemaking
The grapes are manually picked in cases and conveyed in a pneumatical press. The pressing is difficult and very long because of juice lacking inside the concentrated grapes. The must is sulfured before adding special enzymes and then cleared under low temperature. The alcoholic fermentation is slow and later on stopped by adding Alcohol when reached the desired degree and residual sugars.

Taste
Yellow franck robe tinted with a gold hint. Nice Muscat nose with floral and citrus fruits aromas, accompanied by melon and honey smell. On the palate, it is young and smoothly rich, at the same time it adds the impression of matured and sugary raisins where the alcohol is slightly perceptible.

Maturing
This sweet wine is fined and stabilized under the effect of cold in order to preserve the aroma and smoothness.