| Type |
Blanc biologique liquoreux sucré |
| Cépages |
95% Macabeo/Viura, 5% Grenache blanc |
| Emplacement |
Parcels on the territories of Latour de France, Estagel and Montner.. |
| Composition du sol |
Schistose and clayish-chalky. |
| Vinification |
Exclusive use of naturally present local yeast flora, no addition of industrial yeasts Slow fermentation (10-15 days) with temperature control, followed by muting with alcohol. |
| Affinage |
First year on the fine lees in concrete vats Aging in barrels from the second years onwards Breeding in hundred-year-old oak barrels during 22 years |
| À déguster avec |
Dried fruits, dry goat cheeses, Roquefort, Blues(french cheese), Comté (french cheese), Catalan cream, ice creams, sherbets, tiramisu in strawberries, small duck spring rolls with orange, chocolates and cigars. |