The grapes are usually picked in the month of December, once the noble rot (pourriture noble) has developed.
The grapes are pressed and subsequently fermented with selected yeasts at a controlled temperature of 18° C.
In French oak barrells for 18 months, followed by ageing in bottle for at least 6 months.
The ideal serving temperature is around 14°C.
This dessert and meditation wine is also excellent with cheese, especially strong cheeses. Try it with foie gras, you will be amazed!