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Le CAVE's warranty
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To date, the wine has only been produced twice, once in 2002 and once in 2010. For the 2010, the grapes were picked by hand in two selections, one at the end of October and another in mid-November. Over 80% of the grapes were affected by noble rot.
For the 2010: pressing via pneumatic press. Very slow fermentation for 65% in barrels (not new) and 35% in tanks. Natural stop of fermentation at 13.5%. No malolactic fermentation. Residual sugar: 120 gr. 3 rackings to gradually eliminate the lees during the 20 months of maturation. Filtration at bottling.
Suggestions for accompaniment
Apricot tart - Orange ice cream - Roquefort cheese.
The wines of
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