Deep, golden yellow with hints of amber. Stunningly rich and complex, packed with apricot, honey and pear aromas. Richly textured and full bodied, packed with juicy apricots, honeycomb and fresh pear characteristics, with tobacco, cedar and spicey orange notes, this is smooth, subtle and velvety.

Ripe bunches are selected and put in a single layer in small cases (plateaux). A second selection of bunches of grapes suitable for drying on mats in a ventilated room is also made. During November bunches show evidence of 'nobile botrytis'. In February, pressing takes place in pneumatic presses and the very sweet must ferments naturally in small oak barriques. At the end of fermentation, after two decantings, the fermented juices continue to age in the same barriques for about 16 months, and from one to three years in bottle before it is ready to drink.

Heavenly with Creme brulée, cheesecakes, richly flavored ice creams, and sticky toffee puddings.