||50 years old.
||2 t/ha, after drying 300kg per ha.
The tradionnal Vin de Paille method, as per the historical recipe of Hermitage or Jura. The grapes are dried on a bed of straw to allow them to air dry without rot as air can circulate between the bunches.
After 2 months of dehydration, the grapes are pressed and produce a liquid gold, very sweet, intense in flavor.
Fermented 14 months in small French oak barrels, the wine was not filtered or fined, or discolored to protect all its natural balance.
||Cinnamon, honey, mountain flowers.
||Incredibly intense, syrupy and silky, pure velvet loaded with spices.