after carefully inspecting the stage of ripeness choosing the ripest grapes the grapes are then hand harvested in boxes and left to dry until December. After the pressing the wine obtained is left to ferment and mature naturally in Allier barriques for 2 years, or until the wine is ready. At this stage the ‘nectar’ can be bottled. This wine is only produced during exceptional vintages and in a very limited quantity.
Organoleptric character
amber yellow, spicy bouquet with reminisces of jams, hazelnuts, and hints of honey and spirit preserved cherries. To the mouth it is harmonious, warm, with a good persistence.
Alcohol
17,5% vol
Food pairing
well suited with all kinds of cakes and pastries, excellent with spicy cheeses.
