L’Or de Valmy 2004 75cl
Natural Sweet Wines / Natural Sweet Wines
Au nez, des notes de raisin confit.
En bouche, pate de fruits (pêche blanche, poire confite), arôme de miel et finale beurée.
A servir frais à 10-12°C à l’apéritif, sur un foie gras ou du fromage
AOP Muscat de Rivesaltes
|Couleur / Type
Muscat à petits grains
|Food and wine pairing
Apéritif, salade de fruits, tartes aux poires, fromage
- A single plot planted exclusively with Muscat à petits grains is used to make this cuvée.
- Facing the sea, exposed to the rising sun. Particular care is given to green work, disbudding, removal of part of the foliage on one side of the row and maintenance on the other, so that the clusters ripen in the best conditions.
- The development of ripening is monitored carefully because the weather can be hot at the end of August and cause a rapid increase in the sugar content in the berries.
- The harvest occurs as soon as the sugar content of the berries reaches 15% Vol. which is the minimum necessary for the production of Muscat de Rivesaltes.
- The harvest of this plot is done exclusively in the morning to bring fresh grapes to the cellar. It usually takes place at the end of August or the very first days of September.
Winemaking and aging
- He is very careful on these grapes because the berries may have wilted during this long ripening.
- As with white or rosé vinifications, the berries are separated from the stalk and fall into the press by gravity. The juice flows gradually and is subject to regular tastings. It is immediately refrigerated.
- After clarification, fermentation starts under very precise temperature control. It will last about a week before the mutage occurs. This specific operation in the production of natural sweet wines consists of adding a determined volume of alcohol to stop fermentation.
- The density at which this addition will be made will condition the sugar content of the wine.
- L’élevage du Muscat de Rivesaltes se déroule exclusivement en cuve quelques mois car les mises en bouteilles ont lieu en mai – juin de l’année qui suit la récolte.