Ambitus vin doux
It was quite a challenge to produce my first sweet wine. I was moved to make it in remembrance of what my grandfather had done before me. His late harvest Chasselas was utterly magnificent! But this cannot be produced every year. It all depends on the weather. It was my turn to make a late harvest wine in 1985. The grapes were beautifully ripe and I was proud of this wine. It was thrilling to pick the grapes on the 11th of November, Saint Martin’s day. The extreme ripeness of the grapes was accompanied by subtle beeswax nuances.
Since then, and after tasting a number of wines, I have decided to use the cryoextraction process. The fruit is picked as late as possible to attain just the right state of maturity, then frozen at -25°C before pressing at a temperature of -15°C. This makes it possible to extract just the sweetness because the water is crystallised and does not flow out of the winepress. The resulting concentration is outstanding, almost syrup-like. The sweet wine has just 13° alcohol because there is a great deal of residual sugar.
Rare by definition since only produced in outstanding years, the wine is aged for one year in barrel.
Température idéale: 8 à 10 degrés