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Circular hillside facing south. Altitude 250 m. Soils of silt and pebbles on a steep slope. Yield 13hl/ha. 1600 bottles produced. High vines aged between 10 and 20 years. Short double Guyot pruning to limit yields. No green harvesting.
Hand-picked from the end of October as for the sweet wines. Long and gentle pressing. Gravity flow then natural fermentation by indigenous yeasts in 400 l barrels. Aged for 6 months on fine lees. Second slow fermentation of 8 months in stainless steel tanks. Third fermentation in bottles followed by a prolonged maturation until the fermentative aromas disappear.
Suggestions for accompaniment
Serve ideally as an aperitif or with hard cheeses, such as Ossau Iraty.
The wines of
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