This wine consists of only one cultivar, Viognier. The grapes were handpicked and grapes were selected out of our best block of Viognier. In the vineyard, the grapes developed noble rot and we only harvest when we reach a sugar of 42 Balling. The grapes were destemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place for a period of 26 days at a temperature of 15 Celsius. After fermentation, the wine was transferred to French oak barrels for a period of 3 months before bottling.