It is made from raisins, selected in the single site Kapellenberg in the last week of October. A special team of four pickers collected naturally dried berries over several days ro receive a harvest of 300 litres that are 600 bottles of 500 ml. The concentration of sugar in the juice was about 30%.
Fermentation was very sluggish and lasted until April of the following year. The theoretical possible alcohol content would have been more then 18%, but fermentation stopped at 7.5 and left a lot of residual sugar 180 g/l.
In nose and mouth the wine shows dried apricots, rhubarb and quince.
Alcohol: 7.5% vol
Res. sugar: 180 g/l