It has an amber colour, with copper reflects. The nose reveals its oxydative ageing with a hint of prune, and a range of aromas with honey, candied orange, apricot, peach and menthol.
The mouthfeel is silky and surprising at first with its texture and density. It is similar as the nose, with prune flavour, candied fruits, citrus fruits, honey and roasted notes such as cocoa. Despite the 290 grammes of residual sugar present in the wine, the mouthfeel final is fresh and balanced. The smoothness lines the whole mooth and the length is remarkably long.
At 7-8°C, it can be drunk for the simple pleasure of taste and of discovering something original. Apicula will matche very well with traditional sweet wine food-pairing, such as a foie gras, blue cheese or desserts. You also can appreciate it at its best with more sophisticated food such as a foie gras pie. Its oxydative taste will perfectly accompany truffle dishes like chicken with cream and truffle. Regarding the desserts, try the wine with lemon crumble or prune pie.
- SoilClayey and calcareous
- Yield15 hl/hectare
- Alcohol11.00 %/volume
- Total sulfites40 mg/litre
EUROW < 370 mg/l
- Residual sugar300 g/litre
Apicula is a test, a crazy idea. It comes from the last sorts on centenary vines. Long pressing (cycles of 6 hours). Fermentation with indigenous yeasts (as for all of our wines), to preserve our terroir characteristics and originality.
We had the intimate conviction that this wine could "fend for itself" with a long rearing. After several months of fermentation (between 14 and 16), it naturally stabilized at 11% alcohol and never moved during its three years of breeding. Apicula was ageing+ without sulfur, without scalding or stirring. It has not undergone any human intervention during its vinification or its breeding or its bottling.