The grapes are harvested at the end of September to ensure sufficient sugar in the must. Once harvested, the grapes are destemmed and pressed and then fermented for about 12 days. Once the alcohol content reaches 11 percent, the fermentation is stopped by cooling, leaving residual sugars that are typical for the grape. The result is a naturally sweet wine. Light yellow color with sweet anise and green apple aromas. The taste is sweet with good acidity, resulting in a balanced wine that pairs perfectly with fresh fruit, fruit dessert, or young cheeses.
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