The grapes must be overripe, thanks to the sun or by Botrytis Cinerea (noble rotting).
Harvesting is done by hand in 2 or 3 batches. This makes the grapes rich in sugar. The wines are fermented in oak barrels. Fermentation stops naturally after 3-4 months.
The wine is kept on its lees during its ageing in barrels.
Eye : Beautiful golden yellow colour.
Nose : Clear nose with aromas of cooked white fruits and exotic fruits (mango, pineapple). Aging in barrels reveals vanilla aromas.
Palate : On the attack, the smoothness is totally velvety and the sweetness with a touch of acidity reveals a nice balance. Beautiful aromatic note of ripe fruit (apricot).
At 8-10°C, this sweet wine, rich in aromas, will be appreciated as an aperitif, accompanied by foie gras, a blue cheese or with a pear dessert.