Majjan

The grapes come from high-altitude vineyard sites belonging to Castell d’Encús, whose predominantly calcareous marine clay-limestone soils are poor in organic matter. For this vintage, late-harvested, partly botrytised and partly frozen berries were used. The must fermented with indigenous yeasts and matured oxidatively in oak; merchants’ information gives an élevage of five to eight years. The sweet wine contains over 200 g/l residual sugar, balanced by pronounced acidity. Flavours of peach syrup, apricot, honey and a fine mahogany note define its concentrated yet fresh style. Depending on the source, production amounted to approximately 400 to 1,200 bottles of 0,5 l.