Variety: Sweet varietal wine: Muscat of Alexandria.
Production: Brief, low-temperature maceration prior to a slight pressing. Subsequently, maceration and punching down the cap once per day at a low temperature, for 48-72 hours. Fermentation at a controlled temperature, until a density of 1070 is reached, at which point fermentation is halted by adding Merlot brandy and lowering the temperature. Aged in casks for three months.
Tasting notes: Yellowish, pale-gold colour. Dry, mineral fragrance. Citric, slightly distilled flavour.
Pairing: Nuts, sweets, pastries and buns.