Historic Wine Cellar of Strasbourg Hospices

The grapes are harvested exclusively by hand at the end of autumn, when the grapes are very ripe and affected by noble rot – botrytis cinerea – . The grapes, which are highly concentrated in sugar by this natural phenomenon, are selected and then delicately pressed. The juice is naturally clarified at low temperature.
Fermentation is slow and the wine is aged on fine lees for a minimum of 9 months, giving the wine the fatness, the intense and complex expression of the greatest sweet white wines in the world. Once bottled, the wine ages patiently in the cellar for 2 years before being sold.
The magic of the late harvest gives you a cuvée with soft yellow and intense reflections. The concentration on the palate, the smoothness and the inimitable fruitiness reminiscent of dried bananas and candied fruits will transport you into a world of unsuspected scents.