Vi de Gel Gewürztraminer
38 cl / 9.5%
With an alchemists touch to achieve the unlikely, Jaume Gramona has made use of his knowledge and intuition and managed to create a great ice wine. How? Through partially freezing the must, which means the oenologist has to control completely the freezing technique or supra-extraction. Special yeast is used for this process which increases the plasmolysis, leading to fermentation at between 13 and 14º. This comes to an end slowly and naturally, when a point is reached at around 150 g/l of residual sugar and 9.5% of alcohol, then lowering the temperature down to 10º C until bottling takes place. This results in a very sweet, concentrated wine that contains a lot of fruit and will last a long time. It creates a very pleasing effect, and an extremely drinkable wine.
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