Liquoreux

Botrytis
Late harvest, selection of noble rot

2018

NATURE OF THE SOIL

Clay over a limestone bedrock (Turonien inférieur)

KEEPING POTENTIAL

80-100 years

VIGNIFICATION

Fermentation lasts between 2 and 3 months, with no added yeast or chaptalisation. It starts spontaneously thanks to indigenous yeasts, which contribute to the expression of the terroir. Fermentation is stopped by cooling the wine, followed by racking.

The wine is then aged in barrels on fine lees for 4 to 5 months. Before bottling, the wine undergoes filtration.

A total of 8 months is required to produce the wine.

FOOD AND WINE PAIRING

- Enjoy on its own as an aperitif.
- With foie gras.
- With a Pyrenean sheep’s milk cheese or Comté.
- With Fourme d’Ambert or Brillat-Savarin.