Nose
Fruity nose with aromas of exotic fruits.
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Fruity nose with aromas of exotic fruits.
A key moment for the appellation, harvests are dependent of the grapes ripening and the appearance of the «noble rot», Botrytis Cinerea, which concentrates the sugar contained in each berry. Then, we proceed to a so-called
«successive sorting» harvest, a long and laborious process which requires the greatest attention from the winegrowers, all the more restrictive as the grapes must
imperatively be collected dry. But that is the price of the quality.
As soon as the harvest comes in, it is gently pressed in a
pneumatic press. The juice is collected in a vat under inert gas before being sent to a settling tank to remove the heaviest parts and thus clarify it for the first time. The
next day, the wine is placed in a thermoregulated fermentation tank (around 21 to 22 ° C) to keep as much as possible the aromas of the grape must and promote the
development of yeasts mainly from the grape. Then each tank is mutated according to the desired balance between alcohol, liquor, acidity and pH. In the spring a prefiltration
and a fining are done to achieve a second clarification.
Depending on the lots, the aging period can vary from 1 to 2 years. The final assembly of the lots may vary depending on each vintage. It is determined by a tasting.
