Naturalment Pansificat

The grapes are harvested early on and spread out on “straw mats” for three weeks so they dry out. During the second week a pied de cuve is prepared in the vineyard using the grapes’ wild yeast. The raisins are collected and pressed. The juice is fermented in a stainless steel vat and inoculated with the pied de cuve. The fermentation stops naturally when the yeast can’t survive due to the alcohol concentration.

Gold to amber, deep colored. Developed nose with clear ageing effects and oak influence, very complex. Overripe yellow plums, bruised apple, overripe pear, yeast, vanilla, cedarwood, flor, maggi, umami. On the palate a rich and sweet wine, full bodied, with balanced acidity, alcohol present, ripe and overripe, even preserved fruits. Peach, pineapple, honey, quince, toast, vanilla, white raisins, resinous, oxidation, medicinal, slightly volatile. Excellent balance, length and complexity. An intriguing, interesting and delicious sweet wine!