This sweet wine is produced from bunches dried on trays during the winter. The three varieties Chardonnay, Savagnin and Poulsard are harvested then selectively sorted in September. The desiccation proceeds slowly in natural conditions until March to obtain a balanced straw wine. A subtle palate with delicate aromas of crystallised fruit characterise this straw wine which deserves to be enjoyed with a special meal.
Best served at 10°C either as an aperitif, or as an accompaniment to foie gras or chocolate desserts.
This jewel will cellar for 50 years.
Thanks to Florence Kennel for this article on her blog verre2terre.fr :