The fruit was left on the vine for 6 weeks longer than other white varieties to allow botrytis to develop. Fruit was hand harvested with careful selection of the best botrytis bunches. Grapes were pressed to get as much juice as possible however extraction was very low. Then fermented with commercial yeast and kept at a low temperature, winemaking techniques were kept to a minimum to preserve the concentrated fruit characters.
Pairs with pungent cheeses, especially blue cheese. As well as deserts including crème brûlee fig, apricot or peach desserts, cheesecake or apple pie.