DESSERT WINES
Carefully chosen dessert wines to complement final courses and cheese service, adding a polished conclusion to the onboard dining experience.
37.5 cl.
Mas Martinet's Ranci Dolç is a naturally sweet Garnatxa Negra wine, produced in select, hot years. The grapes are dehydrated for up to 21 days, fermenting with natural yeasts for months before maturing in old barrels, some gathered from Priorat homes. A solera-like process occurs during bottling, with only a portion bottled, leaving the rest to age further. The first bottling occurred in 2017 after over 22 years of aging. This wine demands a tranquil and attentive appreciation.
37,5 cl.
Extraordinary dessert wine made with white grapes from the old vineyard in the Principato di Villanova, nurtured by the sun on the high hills of Agrigento, Sicily. Sandy soils with high iron content. Organic cultivation. 12% vol.
Dessert wine - 37.5 cl.
Vinsanto is obtained from selected grapes of Malvasia and Sangiovese, dried on a bed of straw until January. After a slight pressing, the wine is transferred to small, chestnut and oak barrels of different sizes where it will age for at least six years.
Premier Cru Classé Sauternes wine from the Barsac appellation, Château Climens boasts a reputation for producing world-class sweet wines. The 1997 vintage carries aromas of honey, flowers, lemon curd and spice.
A rare wine produced in only 10,000 bottles per vintage. It comes from the same exceptional terroirs and the same vines as Château d'Yquem.
It is a highly successful, aromatic, and vibrant dry wine that showcases precision and freshness, reflecting a modern shift towards higher Sauvignon Blanc content and lower residual sugar. It is described as a "very fine" and "satiny" wine.
Gewurztraminer Vendange Tardive, 1998
Pinot Gris Vendange Tardive, 1989
Pinot Gris Grains Nobles, 1994
Gewurztraminer Grains Nobles, 1983
37.5 cl.
A late harvest wine with the best selected grapes, lightly pressed. Tremendously aromatic and seductive, it has floral and stone fruit aromas (apricot and dried apricots), with a mellow and complex finish. The best grapes are selected excluding raisins and then an ice wine is made: the grapes are frozen for a few days, the press is loaded with whole grapes and then it begins to press slightly looking for the maximum aromatic concentration, sugars and acidity, and preserving the varietal aromas. Fermentation naturally stops when the wine has the maximum acidity/sugar balance.