HARVEST : 100% manual
VINIFICATION : The grapes are put in the pneumatic press without crushing, and the pressing is long and smooth in order to preserve the purity of the aromas. Wild-yeast fermentation during 1 to 3 months in our old oak casks, then aged 8 more months on the fine lees. Estate bottled.
WHEN TO DRINK IT? Can be enjoyed on the expressive fruity notes 3 to 5 years following the bottling. Between 5 and 15 years, it will become more and more dry, revealing its incredible spicy aromas.
TASTING NOTES : Rich and complex on the nose, with exotic notes and a large diversity of spices and dried herbs. The mouth is rich, mellow with some exotic aromas of figs, some spiciness again which give great length and balance.
PAIRING : It is great with Thaï cuisine. Try the travel to India with a curry, or to China. Sweet and sour dishes like duck breast with honey or meat with fruits are perfect also.
Only the strongest cheeses like Munster or Maroilles can match with its spiciness.
HOW TO SERVE IT : At 10°C. Better when opened an hour before pouring. There can be some natural CO2, please decant if too much. Some lees in the bottles do not affect the quality of the wine.