Gold color. Smooth and subtle aromas of ripened fruit such as quince and sundried apricot. Rich on the palate with the sweetness balanced by the acidity and an unending finish. A high-level dessert wine to be enjoyed neat after a meal, with white desserts such as fruit tarts but also with strong-tasting blue cheeses.

The grapes are transferred by hand to the dehydrator, where they are placed on bamboo racks to dry naturally for about 5 months, from mid-September to the end of February.
This entirely natural environment allows the grapes to dehydrate and concentrate and also allows botrytis or noble rot to develop. The wine is not made during harvests marked by bad weather conditions. The wine is ripened in 2 500 liter oak barrels for approximately two years, followed by 6 months of aging in bottles before release.