||White organic sweet from grapes with noble rot sweet semi-aromatic
|Composition of the land
|| 80% sandy gravel and clayey gravel for the remainder.
||Harvest is only done hand picking by successive waves through the vineyard (2 to 7 selections), picking only the botrytised berries. A minimum of potential alcohol (20°) must be reached before starting the harvest.
||The fermentation made in new oak barrels over a period of three weeks to two months. Different batches are fermentated until they reach their own equilibrium which depends upon their selection.
||Maturation in barrels, on fine lees, for 18 to 24 months depending on the year, with racking