Location and Soil
Vineyard on hillsides south of Bergerac in one of the most prestigious towns of the Monbazillac appellation, at altitude of 170 metres, on clayey limestone and the calcareous subsoil of Castillon.

Grape Variety
Blend of Sémillon (90%), Sauvignon (5%) and Muscadelle (5%).

Winemaking Process
Over-matured grapes concentrated by the Noble Rot (the Botrytis Cinerea fungus) are picked, in October to the beginning of November. The grapes are pressed gradually so as to enable the extraction of the best wine drained from the vat. The must is then fermented at a controlled temperature of approximately 20°C. When the alcohol-residual sugar balance has been reached, fermentation is stopped by cold sulphating to master the sulphur content. After six months in a vat for clarification, the wine is run off into oak 225-litre barrels. After being kept in wood for a period of 12 to 18 months, the wine takes on its fullness, with the aromas thus revealed. A gentle fining process is carried out just before bottling.

Preservation
8 to 10 years.

Tasting
At a temperature of 7-8°C, it is ideal as an aperitif in winter before the fire, with foie gras, white meats, blue cheese (Roquefort) and desserts with red fruits.