​Concentrated and well balanced.

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Manual harvest after multiple sorting of grapes with botrytis, and fermentation in indigenous yeasts.

Aging for a minimum of one year in barrels.

Residual sugar : depending on the vintage. Minimum 80g/L.

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Food and wine pairing: A peach fondant, apricots and verbena. An Auvergne blue cheese aged 60 days.

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Serving temperature: To serve between 8 and 10 °

Aging potential : To keep forever ;-)

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