The grapes are hand harvested from mid of end November, carefully sorted the grapes are over-ripe, without botrytis. Whole bunch grapes, with a 48 to 72 hours skin maceration. Fermented with indigenous yeasts in 225L barrels and 1200L to 2500L foudres. The juice then spends 8 months on lees in barrels and foudres.
 
The result is a golden and amber sweet wine, complex and exotic. Apricot, mango, pineapple, honey and saffron aromas. Pure, ample and fresh mouth, balanced and mineral, with a long length.