The grapes are hand picked to carefully select only the most appropriate bunches in accordance with their degree of botrytization. The fruit is whole cluster pressed and 89% is fermented in stainless steel tanks at 15º-17ºC (59º-62.6ºF). The remainder is fermented in used French oak barrels at 16º-22ºC (60.8º-71.6ºF). This portion lends greater texture and volume to the palate in the final blend. The fermentation process advances slowly, and because the initial must is so concentrated, the wine reaches an 11.5º alcohol level while still conserving a very high residual sugar content (135 g/l), which provides the special characteristics of a dessert wine. The Sauvignon Blanc portion of this wine contributes characteristics of citrus, stone fruits, and honey, while the Gewürztraminer lends an unctuous mouthfeel and delicate floral notes for complexity in the final blend. Approximately a third (32%) of the lots was aged in used French oak barrels for 7 months.