Viticulture and Harvest
The fruit was left on the vine for as long as possible, and harvested at 14.4 Baume.
Crushed to open-top fermenters and fermented like a red wine – on skins – until approximately halway through fermentation. At this point, 96% alcohol was added to stop fermentation, and bring the alcohol level to 16%.
The wine was left on skins for a week, then pressed to tank.
Rosewater, cherry and musk aromatics. A sweet, almost Turkish delight, character on the palate.
TA: 8.6 g/L
RS: 100 g/L
Cellar: 5 years