Monbazillac: Perigord’s Gold

Harvesting
Harvesting is done by hand at the end of September, depending on the successive alternation of fog and sunshine due to the Dordogne River. The “noble rot” caused by a fungus (Botrytis Cinerea) concentrates the sugar in each grape. The disorderly evolution of this over-ripening requires manual gathering using successive sorting, possibly extending until the beginning of winter.

Wine Making
Because the sugar concentration of the grapes reduces the volume of juice, it is necessary to extract the juice slowly and progressively.
Aging in vats makes it possible to consolidate the fragile but promising balance of this wine.
 

Tasting – Aging
This liquoreux wine with golden highlights combines sustained flavours (honey, vanilla, acacia, candied fruit) with a hint of acidity, which gives it a happy compromise of lightness, roundness and delicacy. After four or five years, it fully expresses the richness of its subtle bouquet. It is a keeping wine that gains with aging in a good cellar, according to the vintage.
Drink it:
- As an apéritif, served very cool (especially for old vintages)
- As the perfect accompaniment to foie gras
- With white meat, melon
- With mould cheeses
- With dessert: fruit fricassee, fruit salad, ice cream