The robe is beautifully golden. The nose is elegant with a blending of candied and citrus fruits. The taste is fullness, intense and harmonious with a long persistence. 

Small bottle of 50 cl

A wine to taste in front of a warm firewall or eventually with a foie gras. 

Served around 10 degrees.

Hand harvest by successive sorting, when all grapes are 100% noble rots. Grapes contain in average 330 gr of natural sugar per liter at harvest. Pneumatic pressing that can last 4 hours. Alcoholic fermentation in barrels of 220 liters for 12 months at a temperature of 19° to 22°C.

Residual sugar after fermentation: 120gr / liter.

Maturing on fine lees in oak barrels made in France with three rackings.

Maybe, some of you still have in their cellar a wood case from 1990. Actually, it was our first cuvee Nectar who was created a litlle bit with luck thanks to a very warm vintage. We have waited 1995 to bring a long succession of highly syrupy wines. This wine is a 100% of noble rot. It is harvested last, after the Saints hollidays (holloween) to take advantage of the fall’s mists. After 3 to 4 months of fermentation in oak barrels, the wine have to wait 1 year before bottling. This is a wine for aging, for the lovers of syrupy wines.