On the rare occasions when this wine is made (2015, 2006, 2002, 2000, 1997), the same three parcels are always used.
Two of those parcels are composed of limestone from the Oxfordian age and the third is classic white Kimmerdigian soil. To make this wine three criteria must be met: the grape skins must be intensely yellow turning towards gold, there has to be proper acidity to marry to the advanced ripeness and the grapes must be completely free of disease and/or rot. The harvest date is usually 10 days to two weeks after the normal harvest is complete. Two-thirds of the fermentation occurs in stainless steel with one-third occurring new barrels. The wine is racked for the first time in August following the harvest and is bottled usually during the second winter after harvest.
Two of those parcels are composed of limestone from the Oxfordian age and the third is classic white Kimmerdigian soil. To make this wine three criteria must be met: the grape skins must be intensely yellow turning towards gold, there has to be proper acidity to marry to the advanced ripeness and the grapes must be completely free of disease and/or rot. The harvest date is usually 10 days to two weeks after the normal harvest is complete. Two-thirds of the fermentation occurs in stainless steel with one-third occurring new barrels. The wine is racked for the first time in August following the harvest and is bottled usually during the second winter after harvest.
