Grand Duc Noblesse 17 An intensive 4-stage harvest selection in which only noble rot berries were selected containing sugar of between 34 and 36 degrees balling. Prior to pressing, the berries went through another selection process to ensure that only 100% noble rot berries were pressed. Pressing occurred over a three-day period with a minimal 92 litres per ton of Semillon recovered. Juice was settled and racked to small 225 litre selected French oak barrels. No yeast inoculation occurred and the juice fermented naturally down to 128 grams residual sugar per litre. The wine has spent 3 years in barrel before stabilisation and bottling. Alcohol: 13.45% Total Acidity: 7.8 g/l Residual Sugar: 128.5 g/l pH: 3.29