Vinification/aging : When the late season allows it, we harvest a few grapes at the start of over-ripeness. Vinification: the grapes for this cuvée are picked very carefully by hand a fortnight after the classic harvest. They are then quickly pressed. 80% of the settled juice is placed in stainless steel vats and 20% in new barrels. Ageing: after the alcoholic fermentation, this wine continues to be aged separately with riddling of the lees every week until February. The assembly is carried out only before bottling, 16 months later. It is neither fined nor filtered.
Taste and nose : Aromas of candied fruit, quince jam, quince paste, with spicy and toasted nuances. Persistent wine in the mouth.
Food pairing : Dare to associate it with powerful and spicy dishes.