TASTING NOTES OF COLHEITA TARDIA

Clear, golden-coloured wine, with marmalade, apricot and honey aromas. Robust, structured and intense wine with hints of oak barrel flavour, good acidity and a lasting finish.

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Starters, foie gras, strong cheeses and desserts.
Between 2 and 5 years, if stored in a cool and dark place with the bottle lying down.
Sémillon (100%)
Serve at a temperature of 8-10ºC.

The grapes were crushed in a vertical press and the fermentation took place in a controlled-temperature stainless steel tank. Matured in a stainless steel vat for 18 months.

Download PDF
Starters, foie gras, strong cheeses and desserts.
Between 2 and 5 years, if stored in a cool and dark place with the bottle lying down.
Sémillon (100%)
Serve at a temperature of 8-10ºC.

Curiosities

This wine can only be made with overripe grapes affected by the “noble rot” fungus, which attacks and dehydrates them while also making them sweeter.
Harvesting the grapes affected by the “noble rot” fungus is a painstaking and slow process because it must be done by hand.

Download PDF
Starters, foie gras, strong cheeses and desserts.
Between 2 and 5 years, if stored in a cool and dark place with the bottle lying down.
Sémillon (100%)
Serve at a temperature of 8-10ºC.

1

Botrytis cinerea is the fungus at the origin of this wine.

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Aromas stand out in the nose: orange marmalade, apricot and honey.

It pairs perfectly with dessert!