Location and Soil
Vineyard on hillsides south of Bergerac, overlooking the Dordogne Valley. Clayey limestone and gravelly soil on the soft sandstone of the Agen region and the calcareous soil of Monbazillac.

Grape Variety
Blend of Sémillon (80%), Sauvignon (10%) and Muscadelle (10%)

Winemaking Process
The harvest is handpicked, grape by grape, for a 100% result of grapes attacked by the Botrytis Cinerea (Noble Rot). This drastic selection process involves a very low yield and requires successive work at the foot of the vine. After being directly in a horizontal press, the grape juice, with a high sugar content, is clarified and then run off into new barrels (tight-grain oak wood), where the fermentation takes place. After racking and the end of fermentation of the must, the sweet wine is aged for 20 months in the barrels with topping-up and racking at regular intervals. The wine is fined with egg whites before bottling.

Ageing
A very long-ageing wine, the “grand Monbazillac” can be kept in the proper conditions for 10 to 20 years.

Tasting
At a temperature of 8-9°C, as an aperitif, alone, or for the pleasure of sharing with friends, it can be served with foie gras, blue cheeses, etc.