The dessert wine we make is from late harvest fruit where the grapes are left on the vine to dehydrate to concentrate flavour, sugar and acids aided by Botrytis which further dehydrates the grapes and adds character. The grapes are harvest and slowly pressed to extract a small amount of juice, settled and cold fermented. The wine finishes with some alcohol and some sugar depending on where the winemakers choose or when the yeast is exhausted. It is only made in suitable years and requires two to three times the quantity of grapes to get the same volume of juice.
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