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For those with a sweet tooth…All the grapes for this wine are meticulously
harvested by hand and placed in twenty pound trays before being frozen in a
temperature controlled environment – imagine a giant freezer. The grapes are
pulled from the "freezer" and pressed close to thawing point. The idea is that the sweeter juice comes out of the press first and that the water within the grape stays frozen. At the close of our pressing we usually end up with half the normal press yield (we get about 30 cases of wine per ton of grapes) and the juice is at 36 Brix.
We then ferment the juice until 17% Residual Sugar, leaving 11% of alcohol. Through this winemaking we create a very fruity dessert wine and do not use any oak or malolactic fermentation on this wine.
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