Vinification
:
Late handpicked harvest in small crates, early November. The grapes
are concentrated, almost jammy. Destemming, then pressing. The
juice is cooled and then placed in new oak. Slow fermentation,
stopping naturally when the alcohol absorbs the yeast: 15% volume
for 50g of residual sugar.
Maturing : In barrels for 5 months, then in vats for
5 months.
Tasting
notes :
Produced from a late harvest, this wine requires perfect weather
conditions. Hence only 5 vintages have been elaborated. It is
dominated by aromas of dried apricot, quince, litchie and bee's
wax.
Ageing
:
Should be consumed within 5 to 6 days depending upon the vintage
!
Food
pairing :
"Vrilles d'Automne" can be appreciated as an aperitif, with foie
gras, some cheese and desserts.
