Vinification
In the January after the harvest, in new 50-litre half-barriques made of French oak, after the grapes have been dried in traditional upright frames.
Maturation and ageing
In the same half-barriques for 3 years and in the bottle for another year.
Sensory characteristics and recommended pairings
To the nose, its symphony of aromas includes clear notes of apricot, peach, fig, date and dry grasses; in the mouth, it is dense and sweet, with a lingering zesty acid freshness that makes it especially well orchestrated. It makes an excellent accompaniment for pastries and biscuits, mature goats’ cheeses, blue-veined cheeses, and foie gras.