From 9th September to 31th October.
2012 will leave the memory of a pretty hard and complicated year due to a hot and dry spring ending rainy.
Two summer months without a drop of rain gave a slow development of the botrytis cinerea.
The harvest required to be extremely patient, but ended well thanks to final sunny days for the last picking days.
Each grape variety is vinified separatly.
The pressuring is direct and the settling of must need about 10 hours.
Then the lees are reintroduced before the fermentation starts in french oak barrels with 1/3 new each year.
Toppings up are made regularly and the rackings done every three month.
The wine is aged in french oak barrels during 12 months.
It's bottled at the Château between 2 or 3 years after the harvest.
Can be shared like a drink between friends and as an aperitif.
Plain or stir-fry "foie-gras".
Spicy courses like chicken curry.
Sweet and savoury courses like duck with peach.
Delicious with blue cheese like Stilton or Roquefort.
Citrus fruit's salad or strawberry's salad with basil or mint.