The morning mists, swept away by the first rays of sunshine by natural ventilation, encourage the development of "noble rot" (see Sauternes) at more or less significant gradients depending on the year.
This is not necessarily the desired goal, because it is not a question of developing a sweet profile, but this phenomenon of noble rot, even barely developed at the time of the harvest, is enough to fertilize a certain type of yeast. It is most certainly the elements of the wine derived from these yeasts which, after a more or less long aging time, reveal themselves and synthesize these candied and tertiary notes specific to this Rousette Baron Decouz cuvée (small production 2500 bottles/year).
- Age of the vines: around 30 years
- Harvesting and pressing in whole bunches
- Aging : 15% in barrels and 85% in vats
- Fermentation by indigenous yeasts
- Vinification without sulfur
- Low addition of sulfur during bottling , i.e. a final total sulfur level of 40 mg/l.
- Bottling at the estate by us after a year of aging, and in accordance with the lunar calendar
The vines are cultivated using organic and biodynamic farming methods .