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The soil consists of a large gravelly hillock on the surface, followed by a clayey-gravelly soil, before reaching the limestone bedrock at greater depth. The wine is made from a selection of hundred-year-old vines. The grapes are harvested by successive selections (up to 5) by hand in order to select only the bunches affected by Botrytis cinerea.
The juice is then racked after settling into French oak barrels where the alcoholic fermentation continues until natural stop. The wine is then racked and mutated. At the end of the vinification process, it is reentered into French oak barrels for 12 months of maturation. It is then bottled to a high specification and aged in the cellars for a minimum of 1 year before release.
Suggestions for accompaniment
To be drunk on its own, with blue cheese (Roquefort, Stilton), or with an orange and chocolate tart.
The wines of
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