In order to produce this cuvée (blending), the grapes are harvested late in November  in order to obtain concentrated berries through raisining (over-maturation of grapes) and noble rot (botrytis).

The must obtained from pressing shows an alcohol proof of 16.0°. The very slow fermentation lasts over two months and is interrupted at about 13.5°. Thus, the wine remains mellow with 40 g of non-fermented residual sugars.

At first sight one is immediately struck by a very dense, deep golden yellow, a very potent spicy nose that is rich yet complex, with elegant notes of wilted flowers, of candied citrus peels and quince.

Very pleasant attack, all soft with a nice progression of perceptions. The mouth is distinct with a perfect balance between alcohol, sugar and a very present yet mellow acidity. One detects floral tastes of spices and fruit, and the concentration, the finale and persistance are striking and quite exceptional. Its richness and above all its strong personality make this a wine that suffices itself; its tasting alone will flatter your taste buds and give you intense pleasure. Nevertheless, it will go well with strong matured cheeses such as munster, roquefort, cheddar or stilton and the following desserts: tarts, kouglopf, brioches...

This wine of exceptional longevity will keep and improve in a good cellar during 15-20 years, on the condition that bottles are laid flat on their side to prevent corks from drying out.

Recommended serving temperature: 10-11° C.

This wine is obtained from over-ripe grapes harvested a few weeks after the normal harvesting period. It is a most gratifying refined wine with an intense nose on a background of exotic fruits; the colour is a deep yellow-gold tone, the mouth rich and round, full-bodied yet without being too heavy. It will make a superb aperitif and will accompany foie gras, honey-lacquered duck as well as any dish that combines sweet-sour flavours and spices such as Asian cuisine.

In order to produce this nectar, the grapes are hand-picked through successive harvests in vineyards purposefully dedicated to late-vintage harvests (end of November). During each passage, priority is given to berries carrying the “noble rot” (botrytis), as for Sauternes wines.

After very gentle pressing, the fermentation may last several weeks. When the wine has finally clarified, often several months after fermentation is over, it is bottled and kept for several years in the cellar until it is ready for tasting by wine connoisseurs who know how to appreciate this exceptional product.

At first sight one is immediately struck by its bright, deep golden-yellow aspect, its sturdy structure typical of mellow wines, a spicy nose that is rich yet complex, with elegant notes of candied citrus fruit and quince.

Very pleasant attack, all soft with a nice progression of perceptions. The mouth is distinctive, with a perfect balance between alcohol, sugar and a very present yet subdued acidity. One is astonished by its extreme concentration, its fairly exceptional lingering and length on the taste buds . This richness and strong personality make this wine difficult to harmonise with dishes. The wine suffices itself; it alone will flatter your taste buds and give you intense pleasure.

In Alsace, they say that you must not drink this wine but “suck” it at length to reveal all the fragrances, as you would with a piece of confectionery…

We recommend to serve it on formal occasions such as friendly get-togethers and receptions, at any time in the afternoon or late in the evening well after dinner is finished.

This wine of exceptional longevity will keep and improve in a good cellar during 15-20 years, on the condition that bottles are stored flat to prevent corks from drying out.

Recommended serving temperature: 8°-10° C.