Harvested on 28th April 2010 at 17 Be. The botrytis infected fruit was loaded into the Bucher press and the juice pressed to tank and then chilled to 2°C. The cold juice was then pumped back into the press with the skins and held overnight to rehydrate the dehydrated fruit. Pressed again the following morning, the juice was then settled for 48 hours in tank. The dark juice was racked into fermentation using a Sauternes yeast, sensitive to temperature. The fermentation was slow and consistent so we were able to stop the fermentation exactly where we wanted the sugar level. Chilling the ferment to 2°C arrested the alcoholic fermentation, leaving 156g/L residual sugar. This sweetness balances with the acidity in the wine to leave a fresh, clean finish.