A selection of Semillon, Sauvignon blanc and Rieslings was frozen by a unique technique specially developed by our winemaker. Once the grapes were frozen, they were pressed. The water – actually bits of ice – is what’s extracted. The intense flavor comes from the highly sweet concentrated must, rich with acid, which didn’t freeze. The juice was fermented in tanks for 2 months and aged in French oak barrels for 36 months.