This cuvée is made from 50% noble rot (Botrytis) and 50% raisined grapes.
To make this sweet wine, just do not harvest your Condrieu at the usual time and let it pass through to obtain the Botrytis.
The climatic conditions must be exceptional (softness and humidity) from September to November because these grains are harvested late in 3 to 4 selective sorts.
Grape variety : Viognier Dark straw yellow color.
Very subtle nose of dried apricots linked to over-ripe, quince, gingerbread.
The mouth reveals a nice balance, it is oily and persistent.
Terroir : Granitic
cold settling for 3 days Long and slow alcoholic fermentation in new barrels No malolactic fermentation. Battoning once a month Aging: 22 months in 100% new French oak barrels
Serving temperature: 6 to 8 ° C
Keep: from 1 to 99 years
Food and wine pairing: Foie gras in terrine with its gingerbread, pear tart, crumbles with exotic fruits ...