Grape drying, a traditional European method, increased sugar content from 19 Brix to a high 40 Brix (40% sugar) on our harvested 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.