||White sweet from withered grapes sweet
|| It faces north, on the crest of a hill, at 180 m. a.s.l.
|Composition of the land
||Deep alluvial soil (holocene formations), with a considerable proportion of gravel, which promotes good drainage of the excess water.
||The harvest is carried out by hand, with the grapes collected and transported in boxes. It is performed in at least three passes. Selection of the grapes is a very delicate matter. The object is to pick only those bunches, or portions of bunches, which have reached the right degree of concentration (30‐35° on the Babo sugar meter) as a result of the attack by some varieties of noble rot. Often, the last pass does not take place till the middle of December.
||The grapes are pressed whole by means of a small, gentle press. After static decantation, the resulting must is fermented on its own yeasts at a temperature of 15 °C for a month.
||Maximo then ages for about a year in small stainless steel containers before being bottled.
||A wine for meditation, perfect with patisserie, especially of the dry variety, and tangy cheeses.