||White sweet from withered grapes sweet
||Second and third ten days of September, when the grapes are very ripe. Carefully selected bunches of preferably loosepacked grapes are sun-dried for 15 days on reed mats laid around the edge of the vineyard.
||The raisined grapes are collected in the early hours of the morning when they have benefited from the lower temperatures during the night. After crushing, brief maceration at low temperatures to extract the complex aroma compounds in the skins precedes fermentation of the settled must, again at low temperatures.
||The wine ages briefly in new large acacia casks.
||With dishes of all kinds that do not demand very light whites. Intriguing in partnership with blue cheeses.