According to Stony Hill: "We began making this wine in 1972 in the Italian 'passito' or straw wine style. We pick the grapes at 25 degrees Brix, dry them in the sun to concentrate the sugar, and then crush at about 30 degrees Brix. The result is a beautifully balanced dessert wine with approximately 13% alcohol, an average of 7% residual sugar and good acidity."
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