That's what I'd like to know.

The only thing I know is that they use botrytized grapes (not even sure
what kind of grapes), that they ferment it to a relatively low alcohol
content (10-11%), and that it has quite a bit of residual sugar. Can
anybody provide some other details about this wine? Like, what is the
initial Brix? What is the final Brix? How do they stop the
fermentation, or does it stop naturally before all the sugar is
consumed? Why does it age well considering the low alcohol content?
Thanks in advance for any information.