Description
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.
Tasting notes:
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.
Food Pairing:
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).