Delicious and juicy low-sulphur Monbazillac. When first opened it has lots of bright apricot. After being open for a few hours, or even days, it develops with a rich nutty complexity.
Grape Varieties: Sémillon, Muscadelle
Hand-harvested in mid-October. Long pressing (five hours). Fermentation with indigenous yeasts - this generally lasts for 12 months because of the sugar concentration, with phases of intense activity. Once the balance between alcohol and residual sugar is reached, fermentation with filtering. Bottling is carried out immediately after filtration to limit sulphur as much as possible. Aged in stainless steel.
Sulphur: 20-30mg/L added, 40mg/L total
Soil: Clay and limestone