The winemaker: Philippe Brisebarre
Average annual production: 3,000 btles
Alcoholic Degree: 12.5% ​​/ vol
Available in: 75cl

Grape variety: Chenin
Type of Soil: Clay-limestone
Yield: 40 hl / ha
Age of the vines: 40 years
Harvest: mechanical.

Winemaking:
After pneumatic pressing and selection and clarification of the juices, the vinification is carried out partly in a standard manner in thermoregulated tanks and partly in 500l oak barrels (50%, 50%). Classic vinification will bring fruitiness, and longer fermentation in barrels will give great complexity.

Maturing:
6 months minimum

“Rich and powerful wines made from overripe grapes with a high concentration and a richness in sugars which remains balanced thanks to the freshness. Wines with aromas of candied citrus, ripe fruit and dried fruit (apricots, figs, grapes) of great complexity with exceptional intensity and persistence. "

Keeping and conservation
50 -80 years

Gastronomy - Culinary pairings:
Serve at 10 ° C
Goes well with foie gras, but also blue cheeses such as Roquefort or Fourme d'Ambert. He will also go well with not too sweet desserts dominated by fruit. It can be served as an aperitif with toast, for example Roquefort and pieces of dark chocolate …