The very ripe bunches are picked gracefully and gently to ensure the concentrated sugar doesn’t lose any of its freshness. A gentle pressing is followed by a natural clarification of the must, after which the fermentation starts. Once the wine reaches 12 degrees of alcohol content, we halt the fermentation using a natural, cold-stopping procedure. This maintains optimal sweetness and allows the yeast to rest following its magnificent work.
Resplendent, golden color with defined legs. Intense, delicate, and fresh nose with aromas of orange peel and white truffle. An elegant sweet wine in the mouth, with a predominance of tree fruit brushed by Mediterranean herbs of fennel and lemon verbena.
Variety and production:
Natural sweet wine made with Muscat de Frontignan grapes harvested at the end of October.
As perfect with aperitifs, blue cheese, figs and foie gras as it is with creamy desserts, citrus sorbets, or fresh fruit salads.
Restaurant En Rima recommendation:
Seasonal fruit with passion fruit foam and crispy crumbs. Caramelized brioche toast with English cream. Gold and Chocolate Fever. Brazo de Gitano (Gypsy Arm – a cream-filled Swiss roll with sugar glazing).