||White sweet from grapes with noble rot sweet aromatic
||35% Sauvignon, 65% Semillon
|Composition of the land
||sandy gravels 80%, 20% clay gravels.
||picking only, by several sortings on botrytised berries. A minimum potential charge of 20% alcohol is required to start the harvest.
||Partly in temperature-controlled stainless steel vats and partly in barrels. The different batches are fermented until they reach equilibrium (about three weeks), the nature of which depends on their plot selection. Chaptalization, cryoextraction and any other enrichment technique are strictly prohibited.
||In vats and barrels for 12 months