| Type |
Blanc botrytisés sucré aromatique |
| Vinification |
The grapes are taken in small tubs to the presses. After pressing, the must is decanted for a few hours, then fermented in temperaturecontrolled barrels or vats (at 18 to 24 °C). The wine is racked just once, before natural clarification during the course of the winter. |
| Affinage |
The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in our cellars until released for sale. |
| À déguster avec |
To share a special moment, or serve it with fruit tarts : apple, apricot, or with foie gras. |