In stock in our warehouses
100% secure payment
Le CAVE's warranty
Any questions about this product?
You want to print this article card?
The grapes are harvested at the end of August. The best bunches are selected and transported in crates to a sandy area where they are laid out in the sun to dry for 10 days (45-50°C during the day and 25-35°C at night). The bunches are then crushed with very powerful presses, and the must is put into vats. The alcoholic fermentation takes place until about 9° of alcohol. The wine is then matured to about 17° and then aged for a long time in large American oak barrels.
Suggestions for accompaniment
To be drunk on its own, as a dessert wine or with a large Havana.
The wines of
You have not viewed any products yet