Its color is surprising, it looks like that of a 20-year-old wine, golden almost amber. The long and slow fermentation of this sweet wine gives it a nose where honey, wax, candied fruits mingle, as well as fresher aromas such as white flowers. The wine is full, silky, round but retains an acidity that gives it lightness, a guarantee of the beautiful compromise between full body, sugar and finesse. The aging potential is immense, our sweet wines can be drunk young, on the freshness of the fruit, or older, 15-20 years on more complex and concentrated aromas as it evoles.
Drink at temperature of 7-8 ° C, where it can be drunk as an aperitif, with foie gras, on meats such as veal blanquette or lamb tagines or sweet / savory dishes such as caramelised pork or duck.
Selection of our most beautiful and high limestone hillsides. Harvest only of 100% botrytised grapes. Long pressing (5-hour cycles). Fermentation carried out only thanks to the yeasts naturally present on our grapes (indigenous yeasts). Fermentation for 12 months. The alcohol/sugar balance is found naturally, so there is no mutage. We realize that a slight filtration before bottling.