Description
The grapes have thick, compact skins, high alcohol potential and sustained acidity, which give unusual, interesting hues to the raisin version. The grapes are harvested by hand when they are perfectly ripe, and then placed into wooden crates with a capacity of 7-8 kg each. They are held until November in a fresh, well-aired place where they dry naturally and lose approximately 30% of their initial weight, causing sugar and aromas to concentrate. In December the raisins undergo crushing and soft pressing, static settling of the must and alcoholic fermentation, which takes place only partially, leaving a high sugar content.