Ripe Organic Muscadelle was crushed, destemmed and pumped into a tank. The ferment is started with wild yeasts and continues at 30C until the ferment has proceeded through to 6 Baume'.

The must is drained and basket pressed, the juice returned to an open fermenter and the ferment continues at approximately 30C until slowing.

Once the ferment is slow the wine is pumped to oak barriques with light yeast lees for cellaring underground for maturation.

After two summers the wine is bottled with natural cork.

This dessert wine has no preservative or alcohol added. A unique and a true natural sweet wine. If you know of any one who makes a similar wine to this please contact me.

Alcohol - 11%    pH 3.9

Residual Sugar - 10+ Baume

Total SO2/sulfite, less than 10 ppm naturally formed

40 cases produced in 2004

Store the bottles standing up, as the cork is well sealed with sugars. Proteins and tartrates may form a "crust" in the bottle, stand vertically for a minimum of 24 hours then decant before serving.