A very difficult vintage, born under challenging conditions, a sweet wine with a clean taste.

The grape clusters were crushed with a roller crusher, macerated for 24 hours, then pressed as whole clusters.

The 30° must fermented into wine in oak barrels.

Released: September 2023, after 3.5 years in barrels and 5 years in bottle. Produced: 630 bottles. Acid content: 6.94 g/L, sugar content: 91.2 g/L, Alc. Vol.: 13%.