"Enticing aromas of Thai basil, passionfruit, and peach cobbler lead to a palate of tangerine, sultanas, and dried sweet golden mango, interlaced with a vibrant citrus acidity. The perfect balance of sweetness and acidity!" -Winemaker, Luisa Ponzi
The Muscat gives the attractive nose while Riesling lends complexity and brightness. After harvest, the grapes are pressed and the juice is frozen solid. As the mass begins to melt, the intensely sweet juice melts first leaving the water behind. We diligently taste as the juice runs joining with some of the water over sometimes a three day period. At the point that we have reached the desired sweetness, flavor and acid profile, we begin the fermentation process. In most cases the starting juice is at 35 Brix or higher. The wine is fermented in stainless steel and bottled in the spring of the following year. Alcohol is 11.5%. RS 16g/100ML by weight.