| Type |
White dessert wine from grapes with noble rot dessert wine |
| Vinification |
The grapes are taken in small trays to the presses. After pressing, the must is racked for a few hours, then fermented in temperature-controlled barrels or vats at 18-24°C. |
| Ageing |
The wine is racked just once, before natural clarification during the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged extensively in the company's cellars before marketing. |
| Pairing |
Ideal when served with foie gras, whether pan-fried or roasted, it can also be enjoyed on its own or with blue cheeses. |