100% Petit Manseng
This wine is only produced in exceptional years, where the temperatures drop below minus five degrees but never below thirteen for five days. These conditions spark the beginning of the harvest in January, when the grapes have frozen on the vines. After a manual harvest, the grapes are pressed quickly in the vineyard to make sure the ice crystals remain. The ice ensures a high concentration of sugar and acidity in the resulting wine and the aromatics are fresh and pronounced.
The yeasts for fermentation are native, providing much of the character and personality of the terroir. Fermentation is a very slow process, it can take 2 to 3 months and is carried out in small stainless steel tanks to provide a completely natural wine, with no added sulphites and the stabilisation and clarification are also a natural sedimentation process.
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