Although it is known as an enemy of the grape, the Botrytis Cinerea fungus can, in some very special geographical and climatic conditions, develop its noble form which transforms grapes into nectar instead of rotting them. This allows for the creation of renowned for tified wines, such as Sauternes or Tokaj, from the fruit enhanced by the fungus. We are fortunate to have the necessary conditions for the development of noble rot in one of our vineyards. This has allowed us to pioneer the production of our fortified Botrytis Noble wine since 1996, in Uruguay and South America.
|Sauvignon Gris, Sauvignon Blanc, Gros Manseng y Petit Manseng||Juanicó, Uruguay|
|first and second use French oak barrels to age between 6 and 12 months while the rest remains in a stainless steel tank.||Like other well known fortified wines, Botrytis Noble has an intense golden color capable of evolving to ocher through bottle aging.|
|Very unique aroma on the nose imparted by the fungus: dried apricot, lychee, rose, honey and pineapple.||This fortified wine offers a great balance between sweetness and acidity on the palate, with nutty, beeswax and almond notes.|
|Recommended service at a temperature between 7 and 10°C (44 – 50°F) to enjoy it between 10 and 12°C (50 – 54°F)|