Sweet and dry and with very little acidity that should be considered alongside an amontillado perhaps in terms of food pairings. This is Gewurtztraminer harvested a couple of weeks later than the rest of the whites, left to concentrate on the vines. The whole bunches were left to macerate for three weeks before being pressed off to tank for a year of ageing.
Wonderful honeyed aromatics that makes you want to eat slices of cured ham and salty cheese. Mortadella would be perfect or ripe washed rind cheeses.