WINEMAKINGCareful selection of grapes affected by the fungus Botrytis Cinerea, a natural phenomenon usually known as noble rot.
Pressed in a pneumatic press without stemming or crushing.
Inoculation with selected yeasts. Slow fermentation at low temperatures for approximately 2 months.
The wine aged for 24 months in second-year French oak barrels.
TASTING NOTESGolden color. Complex aroma, notes of honey and raisins, combine with vanilla and toasted aromas from the wood aging.
Voluminous sweetness and persistent finish
- Pairing: foie gras, intensely flavored cheeses and rich desserts
WINEMAKINGCareful selection of grapes affected by the fungus Botrytis Cinerea, a natural phenomenon usually known as noble rot.
Pressed in a pneumatic press without stemming or crushing.
Inoculation with selected yeasts. Slow fermentation at low temperatures for approximately 2 months.
The wine aged for 24 months in second-year French oak barrels.
TASTING NOTESGolden color. Complex aroma, notes of honey and raisins, combine with vanilla and toasted aromas from the wood aging.
Voluminous sweetness and persistent finish
- Pairing: foie gras, intensely flavored cheeses and rich desserts
; "Herdade dos Grous Late Harvest")