Stony Hill Semillon de Soleil

We began making this wine in 1969 in the Italian "passito" style. We pick the grapes at about 25 brix, dry them in the sun to concentrate the sugar, and then crush. The result is a beautiful dessert wine with seven to nine percent residual sugar, thirteen percent alcohol and high acidity for balance. We suggest pairing it with stone fruit desserts such as the Apricot Soufflé or grilled peaches with vanilla ice cream or mascarpone cheese.