Familie Bonnin

Bonnezeaux 1977

Hand harvested 3 or 4 times, late in the season, picking only the healthy dried grapes rich in sugar. A long fermentation is triggered by indigenous yeast only and left to mature for 1 year before bottling. Appearance: gold with amber copper highlights, very sustained, a sign of its age.
Nose: still fresh … a little anise, amaretto, mint, tobacco, wax,
Nose that converges aging,
Palate: light and fine attack, dense medium, low sweetness, honey and wax minerality but still a certain freshness