Vinification: very slow pressing and light
decanting in order to have the best research on the future aroma. Long
fermentation; this allows the expressions of aromas, of volume and
structure. Production is evaluated for a year with sparing ventilation.
Bottling is done in the following September.
Tasting notes: A brilliant colour with a
shade of gold. Expressive to the nose, potent aroma, dominated by
linden, dried raison and fern fragrance. Harmonious mouthfeel,
absolutely in the continuation of olfactory impressions. Very beautiful
balance in its smoothness, a very tasty body and tactile nervousness.
Potential ageing: 10 to 15 years