- 60 % Sémillon
- 40 % Muscadelle
HARVESTING: Meticulous sorting of botrytised grapes and dried of very beautiful quality.
Vinification: Settling off the juice then put in new barrels, Fermentation in 20 ° C during 180 days. Bottling in January of 2012.
TASTING: Comment French Guides Hachette’s 2013 :
Here, the monbazillac adorns itself with gold, as is proper. Without being explosive, the bouquet is of a very beautiful complexity: candied fruits naturally, but also notes of quince, locust tree, lemon …
From the attack, the balance sugar-acidity is remarkable. It is at the same time rich, powerful, fat and fresh. The wooded (twenty six months of barrel) is perfectly melted and lets express itself the fruit. In brief, harmonious. "