Long macerations (3-8 months) on skins in order to extract the aromatic precursors contained in them without having to harvest overripeness. Aging one an in cask after withdrawal of the skins. No sulphite added.
levures:
Indigenous
Élevage:
In demi- muids for 18 months
volume d’alcool:
13% alc./vol.
sulfites:
< 20 gm/l Sans SO2 ajouté
sucre résiduel:
< 1 g/l
acidité totale:
6 g/l
color:
Amberish yellow
degustation:
Caramelized pineapple, butterscotch, Christmas orange, clove, baked / ripe fruit, sweet but powerful wine, honey, molasses. Very structured.
