| Type |
White dessert wine from grapes with noble rot dessert wine aromatic |
| Vinification |
After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats between 18 and 24°C. The wine is racked just once, before natural clarification during the winter. |
| Ageing |
The following spring, the wine is lightly filtered shortly before bottling and the bottles are then aged for a long time in the company's cellars until they are put on the market. |
| Pairing |
Ideal for sharing in a special moment, or to serve with fruit tarts of apple, apricot, or with foie gras. |