This dessert wine is lusciously sweet and smooth with rich, concentrated aromas of apricots and peaches and rich mango, wonderfully concentrated in flavour.
The grapes were pressed before they were allowed to thaw. The resulting juice has a very high concentration of natural sugars and acidity. Once pressed, the juice was very slowly fermented, spending 10 to 14 weeks in stainless steel. When the fermentation was complete, the wine was left in tank to mature for a further four months, retaining the purity of the Pelee Island fruit.
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