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Produced in the image of straw wines, this method of natural concentration is the most adapted to the Neuchatel climate
The Chardonnay and Pinot Gris grapes are carefully arranged on racks to allow good ventilation between the bunches. They then rest in the attic of the house for 3 to 4 months. Thus, according to the winds and temperature variations from late autumn to the middle of winter, the berries will naturally and slowly lose the water they contain. The juice will concentrate: this is called "passerillage". Between mid-January and mid-February, these grapes are pressed. The concentration of the juice thus obtained prevents complete fermentation: the wine remains sweet. A sweet wine, aged for a year in oak barrels (228 l), it has the class of its renowned counterparts.
Suggestions for accompaniment
Ideal with pan-fried foie gras, blue cheeses, tarte Tatin or chocolate pie.
The wines of
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