This rare dark Muscat is picked over several days in te warm vineyards of Central California, when some of the grapes have been affected by Botrytis. Mainly manually harvested along with some machine picking, the grapes are crushed and the juice macerated on the dark skins for a period of weeks to enhance the colour and to add structure, tannins, spice and the unmistakable Parma Violet and prune characters of this delicious dessert wine. Fermented in thermo - regulated tanks, this wine is clarified and bottled in the spring after the harvest