The grapes are manually picked in cases and conveyed in a pneumatical press. The pressing is difficult and very long because of juice lacking inside the concentrated grapes. The must is sulfured before adding special enzymes and then cleared under low temperature. The alcoholic fermentation is slow and later on stopped by adding Alcohol when reached the desired degree and residual sugars.
This sweet wine is fined and stabilized under the effect of cold in order to preserve the aroma and smoothness.
Ageing and serving
Young it could be consumed as an appetizer or a digestive. Older it accompanies perfectly the foie gras or the Roquefort.
To be served very chilled: 6- 7°C