Preparing for tasting

The grapes are meticulously hand-picked in successive selections. They are then vinified in the same way as a white wine. The result is a beautifully golden wine with aromas of citrus fruit, acacia, honey and apricot when young, evolving over time into more complex, candied notes.

The wines have a distinctive creamy texture and intense golden colour. In the Bordeaux region, it is regularly blended with Sauvignon Blanc, its sweet, concentrated flavours blending well with the acidity of the latter.

Depending on the region where it is produced, a Sauvignon-based wine will tend to have different aromas, ranging from white fruit and blackcurrant to notes of freshly cut grass.

Muscadelle, the grape variety of choice for the production of sweet wines. When properly ripened, Muscadelle is distinguished by an intense fruity and floral touch. You can even detect aromas of honeysuckle and acacia, as well as discreet hints of muscatel.

Botrytis is a genus of ascomycete fungi in the Sclerotiniaceae family. It is very closely related to the Sclerotinia genus. Some species have a very discrete or non-existent sexual phase. They are necrotrophic parasites of plants.

Botrytis cinerea causes the grapes to dehydrate, concentrating their sugar and aromas. The wines produced from these grapes will therefore have more intense flavours and remarkable aromatic complexity.

Adults have around 10,000 taste buds on their tongue (which give it its rough appearance). There are different types of papillae on the tongue: the caliciform and fungiform papillae contain the taste cells.