Method of passerillage, ageing in barrels for 3 years. Balanced, elegant, rich without being syrupy given its residual sugar content of 100g/l.
As an aperitif or with a dessert, and for the more gourmet to uncork during an evening by the fire. To be served between 6° and 8° degrees.How ?
Can be enjoyed with an apple tartlet, on a spicy biscuit base, topped with layers of apples sprinkled with brown sugar, accompanied by a cooked apple sorbet and a double Bresse cream. For the more adventurous, the straw wine goes very well with blue-veined cheeses.