| Type |
White dessert wine from grapes with noble rot dessert wine |
| Vinification |
The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperaturecontrolled barrels or vats (at 18 to 24 °C). |
| Ageing |
The wine is racked just once, before natural clarification during the course of the winter. 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. |
| Pairing |
Ideal when served withfoie gras, whether pan-fried or roasted, it can also be enjoyed on its own or with blue cheeses. |