Wine obtained from overripe grapes
The soil is calcareous-clayish with south-east exposure. Yield pro hectare: 4 t. Manual harvest, grapes withered in crates.
After the withering process towards Christmas, the grapes are pressed and the must is fermented in barrels of 225 lt.
Refined on fine lees for 12 months, with weekly batonnage, and then in the bottle, where it rests for another year.
Strong straw yellow.
Intense with hints of tropical fruits, honey, peach.
Enveloping, full, opulent, notes of vanilla and jam, persistent.
Fois gras, blue cheeses, dry pastries.