Residual sugar approx. 58g/ℓ. Machine and hand harvested and destemmed. Pneumatic slow pressing and fining at low temperature for 24 hours. Fermented for 2 months at 18-20°C in a small 2000L stainless steel tank and bottled in May next year.

A very long-lived wine with complex aromas of licorice, honey and truffle. It goes well with desserts, fish and other blue cheeses like fulme d'Ambert.