Grape Variety: Chenin 100%
. Several hand selections of noble rot over-ripe grapes from late October to mid-November;
. Slow fermentation on wild yeast (for several months);
. Alcoholic fermentation stopped when 150 g/l of residual sugar is left;
. Maturation on thin lees until spring with regular stirring to develop structure and complexity;
. Cross-flow filtration before bottling to stabilize the wine (limiting the amount of sulfites needed).
Deep and concentrated gold yellow color;
Intense and generous sweet nose, characteristic of the botrytised grapes: baked peach and apricot; candied pineapple and orange, almond, honey, mild tobacco…
Full-bodied sweet mouth with cinnamon and ginger aromas and a good balance between sweetness, alcohol and acidity. The finish expresses the tart sweetness of citrus.
Decanted a few hours, this wine matches with:
. Pear or apple pies;
. Apricot or exotic fruit crumble;
. Almond paste based desserts.
Trying it with blue cheese is an original association.
8 to 10°c.
10 years and more
Bronze Medal, Concours de Mâcon
Gold Medal, Concours Général Agricole de Paris 2009
Bronze Medal, Concours Général agricole de Paris 2013
Silver Medal, Concours des Ligers 2013
Coup de cœur au “Guide Hachette” 2014
Bronze Medal, Concours des Ligers 2016