||White sweet from grapes with noble rot sweet semi-aromatic
||35% Sauvignon, 65% Semillon
|Composition of the land
||Sandy gravel for 80% of the surface and clay gravel for the remainder. Subsoils : translucent sands, pure gravel crossed through with red clay and limestone marls, fossilised oyster bed and red and white clay.
||Uniquely hand picked, by successive selections through the vines,(2 to7 selections) selecting only botrytised grapes. A minimum potential of 20° is required to start the harvest.
||Fermentation : half of the fermentation process is done in new oak barrels , half is done in done in barrels previously used, it lasts 3 weeks to 2 months.
||on fine lees, made in barrels for a period of 18 to 24 months depending on the vintage with racking every three months.