The grapes are harvested and pressed. The grape juice is reduced in copper cauldrons for 48 hours. It will concentrate in sugar then mutate with marc and fine grapes from the estate to reach an alcohol level of 17% by volume. About 1/3 alcohol for 2/3 grape juice, the perfect balance!
An aromatic with oxidative notes and a nicely balanced palate ... There is plenty of fun on a cheese board!
Cultivated with love in biodynamics, this 8 ha vineyard produces surprising wines with great character. This liqueur wine is worth your detour, you will not be disappointed with the surprise!