||White sweet from withered grapes sweet
||15% Sauvignon, 85% Semillon
|Composition of the land
||Red soils of Barsac, a mix of argilo-limestone, sand and also some clay
||As should be expected the harvest is manual, with a sequence of tries to select the berries most affected by botrytis.
||The fermentation is undertaken in thirteen stainless steel vats, with temperature control.
||18 months in oak, 70% of which are new each vintage. The finished product is fined and filtered before bottling.