- Harvest Window: December 30, 2020, to January 20, 2021
- Harvest Temperature: -7°C to -10°C
- Grape Sugar Content at Harvest: 38.5° Brix
- Pressing Temperature: 0°C to -5°C
- Initial Freezing: Following pressing, the ice grape juice is transferred into tanks and frozen at -7°C for 30 days.
- Primary Separation: The frozen juice undergoes separation to isolate the clear liquid from the lees.
- Fermentation: The separated clear juice is warmed to 10-12°C to initiate fermentation, which lasts for 90-120 days.
- Secondary Freezing: After fermentation is complete, the wine undergoes a second freezing phase at -7°C for 30 days.
- Secondary Separation: The frozen icewine is separated from the sediment (lees).
- Filtration & Tank Storage: The separated icewine is filtered and then transferred to tanks for storage. Completing the preceding stages typically requires approximately 180 days.
- Bottling: Bottling occurs according to the production schedule. Once bottled, the icewine is ready for market release.
This golden-hued wine offers a harmonious balance of sweetness and acidity, with exceptional clarity and purity. Its luscious, full-bodied profile is marked by intense honeyed tones and vibrant fruit flavors, culminating in a remarkably long finish.
