The wine is produced using the cryoconcentration method. The quinces are pressed into juice and immediately frozen. The juice then thaws outdoors at subzero temperatures, where the frost binds the water in the juice while sugar, acid, aroma, and color drip off as thick raw syrup. After thawing, the concentrated “quince syrup” is slowly cold-fermented over 18 months into an intense wine.
Cryoconcentration definitely gives us cold hands, but the technique is nonetheless the fundamental substance in all our apple, pear, and quince wines. With this technique, we can extract the aroma, the very high sugar content, and preserve the intense acid from the fruit in our wines.
11% vol.
Vintage: 2018
Contains sulphites
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