Vinification: very slow pressing and light
decanting (research on potential). Long fermentation; this allows the
harmonious expressions of aromas, of volume and structure. Production is
evaluated for one full year with sparing ventilation. Bottling is done
in the following September
Tasting notes: Very old golden colour with a
topaz reflection, open nose, complex in 'essence', fragrance is
dominated by dried and candied fruit. Expressive mouthfeel, big even
smooth, dominated by candied fruits. The smoothness/sweetness is
revitalised by a fresh apprehension. Its persistence augurs a certain
future.
Potential ageing: Needs to be sampled
immediately and can be kept for ten years.