It is made from raisins, selected in the single site Rheinberg in the week of October. A special team of four pickers collected naturally dries berries over several days to receive a harvest of 300 Liters that are 600 bottles of 500ml. The concentration of sugar in the juice was about 30%.
Fermentation was very sluggish and lasted until April of the following year. The theoretical possible alcohol content would have been 18% but fermentation stopped at 7,4 and left a lot of residual sugar - 156 g/l
In nose and mouth, the wine shows dried apricots, rhubarb, and quince.
Alcohol: 7,5% vol.
Res. sugar: 152 g/l
Acidity: 10,5 g/l