Grape drying, a traditional European method, increased sugar content from 19 Brix to a high 40 Brix (40% sugar) on our harvested certified organic estate Leon Millot grapes. A slow cool ferment over several months created this unique rich sweet recioto-style dessert wine.
This wine is the result of a five-year appassimento wine research project that L’Acadie Vineyards conducted with the collaboration of Agriculture and Agri-Food Canada, National Research Council and Italian groups. The project also included appassimento dry red wines. These styles are well suited to our cool climate viticultural region.
Vegan from soil to glass.
October 28, 2019
dried from 20 Brix to 40 Brix
Will develop brick hues and roundness into its 8th birthday. Beyond will be very interesting for a lover of that developed complexity, similar to an aged Icewine
Displays fig and pastry aromas, and confectionary, caramelized pear and blueberry jam flavours
Certified Organic by Pro Cert Appasimento method - Recioto style
Food Pairing Notes
Pair with chocolate, crème brulee, fruit pastries and on its own.