History,
Grapes are pressed immediately after picking. A non-stopping distillation takes place from mid-November to end-December so that it can release the maximum perfumes of the light lees of the wine. Each grape variety is distilled separately, and aged separately in 400 litres barrel. Barrels are blended years after years. Four varieties, each entirely from the same year of distillation are used in making the vintages.
Tasting Notes,
Nose: The first nosings detect dark fudge, vanilla extract and dried herbs; following aeration layered aromas of oak/pine, old saddle leather and crème caramel candy are added-a gorgeous bouquet.
Palate: Palate entry is long, deep and bittersweet; at midpalate the flavor turns toasty/smoky, sap-like and chewy.
Finish: Finishes on a maple-like note that's semisweet and lip-smackingly delicious.
Grapes are pressed immediately after picking. A non-stopping distillation takes place from mid-November to end-December so that it can release the maximum perfumes of the light lees of the wine. Each grape variety is distilled separately, and aged separately in 400 litres barrel. Barrels are blended years after years. Four varieties, each entirely from the same year of distillation are used in making the vintages.
Tasting Notes,
Nose: The first nosings detect dark fudge, vanilla extract and dried herbs; following aeration layered aromas of oak/pine, old saddle leather and crème caramel candy are added-a gorgeous bouquet.
Palate: Palate entry is long, deep and bittersweet; at midpalate the flavor turns toasty/smoky, sap-like and chewy.
Finish: Finishes on a maple-like note that's semisweet and lip-smackingly delicious.
Overall Rating
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