Produced from unirrigated bushvines with a low yield of less than 10 ton/ha. Specially selected vineyards are harvested at high sugar levels to obtain full-ripe grapes with the special characteristics needed for this special product. The normal white wine procedures are followed in the cellar but with extended skin contact and pressing in a bag press added to obtain higher levels of consentrated fruit, sugar, acids, etc. Fermentation is stopped when the required sugar level of ±45g/l are reached.