This wine is made using classic techniques including pumping over, délestage, and pigéage. The grape must is fermented for 10 days until the residual sugar content reaches 120 grams per litre. At that point, fermentation is stopped and the wine is fortified to a grape alcohol level of 18º before it is aged for two years in French oak barrels.
Sweet and silky in the mouth, this wine demonstrates good-intensity, purple nuance with some orange hues that are characteristic of maturity. Delicate and intense aromas of almonds, chestnuts, and walnuts, with supporting notes of plums, figs, quince, and cinnamon. Sweet and velvety mouth attack, full-bodied mid-palate, and a persistent finish.