We pick the organic Vin de Glacière Riesling grapes at around 22.5% sugar in order to preserve the natural acidity of the grapes. The grapes are then frozen and pressed frozen, resulting in a concentrated press juice (about 36% sugar) and a low yield (about half our yield compare to non-frozen grapes). The concentrated juice is fermented until we reach 16.0% Residual Sugar. This wine will age very well.

An abundance of pear, jasmine and honey with well-preserved natural acidity. A succulent dessert wine.