Pongracz Noble Nectar

The grapes were harvested by hand and placed in small baskets to prevent bruising. In the cellar the juice of the two grape varieties were kept separate and whole bunch pressed with only the best cuvée used as the base wine. After secondary fermentation in the bottle, the wine was left to mature on the lees for a minimum of 24 months to develop structure and character before the sediment was removed by the traditional French method of remuage and degorgement. On the palate the velvety, creamy butter and citrus notes blend seamlessly with delicate bubbles, light yeasty aromas, crisp, juicy pears, and litchi.