The most valuable wines are the dessert wines, made by letting the grapes hang long beyond the usual harvest time. If the botrytis cinera fungus affects the grapes late or the sudden rain makes the skin jump, this allows the skin to become permeable. Thus, water evaporates in the late autumnal sunshine, resulting in an incredible aroma concentration and density. These concentrated wines are sweeter, have high acidity, and can thus balance the sweetness. They are a concentration of taste and complexity. These elements agreed make our wines one of those most coveted among the white wines.

Our very first wine is of course still a baby, but he already has these aromatic qualities, but not yet in full form, like his elegant brothers from the Mosel or Slovakia. It’s a light and wholesome wine, with a low alcohol content and a well-balanced sugar-acidity-relation.

A delightful elegant game of fresh, fine citrus, white-fled peach, jasmine, mango, honey combined with an acacia blossom touch and delicate acidity. Beautifully wide in the palate, round, full, aroma-rich with a long finish.