• STORY: Monbazillac is the largest sweet dessert wine appellation in the world, made up of 5 communes with north-facing locations on the banks of the Dordogne.

• VINIFICATION: The grapes are harvested by hand in at least two passes, in which only the grapes affected by botrytis are selected. After pressing, the wine undergoes fermentation at controlled temperatures. The finished wine then matures in the cellar for at least 6 months before it can be released for sale.

• RATING: Concentrated and balanced aromas of honey, dried apricots and caramelized orange peel.

• SERVING RECOMMENDATION: Wonderful as an accompaniment to sophisticated desserts. Insider tip: ingredient for high-quality cocktails with melons or strawberries!

• SERVING TEMPERATURE: 10°C

Monbazillac is the largest sweet dessert wine appellation in the world, made up of 5 north-facing communes on the banks of the Dordogne. The microclimate promotes the formation of the noble noble rot, through which the high sugar content is obtained, and the necessary balancing level of acidity. Today, the Coopérative de Monbazillac has 55 members who farm a total of around 550 hectares. On average, around 25 hectoliters / hectare are harvested. Due to the continental climate, the harvest is brought in late, in October or even November.