Summary

Very ripe grapes naturally freeze on the vines and are then machine picked, heavily sorted, and directly pressed while still frozen. The concentrated sugar is extracted while ice crystals remain on the press, yielding extremely concentrated juice. It is then fermented at cool to moderate temperatures in stainless steel by cultured yeast. Fermentation will not proceed to dryness but stops while significant residual sugar remains. Wines are fined and sterile filtration before bottling in glass under cork.

Key Varietals

• Vidal