||White organic fortified sweet
||95% Macabeo, 5% Grenache blanc
||Parcels on the territories of Latour de France, Estagel and Montner.
|Composition of the land
||Schistose and clayish-chalky.
||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.
||First year on the fine lees in concrete vats Aging in barrels from the second years onwards Breeding in oak barrels during 13 years.
||The sweet, salty, Thai or Indian cooking, foies gras, roasts.