Monbazillac

Monbazillac needs no introduction... Or perhaps a brief overview for those yet to discover this nectar, before they truly experience this gem from the Bergerac terroir. Only sweet white wine is produced in these vineyards, using Sémillon, Muscadelle, and Sauvignon Blanc grape varieties. An annual production of 47,600 hectoliters results from cultivating these 1,950 hectares of vines on clay-limestone soil. The distinctive character of these sweet wines stems from the regional autumn mists, which are conducive to the development of noble rot, also known as Botrytis Cinerea, leading to a higher-than-average sugar concentration. Only grapes that have reached the necessary ripeness are hand-selected, then aged for eighteen months. This rigorous technical approach yields elegant wines with a pure golden hue, which develops amber nuances with age. Honeyed and floral aromas give way to notes of dried fruits. On the palate, the wine's vibrant character balances its rich and powerful texture. Noble rot accounts for the late harvest, occurring after the main grape picking, and imparts a distinctive roasted aromatic note.