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As with the Sec, the havest is carried out during the coolness of morning. The grapes are then directly pressed and the must is transferred into old double barrels (450 Liters) in the cellar, where it ferments slowly at a cold temperature. The wine rests on its lees for eleven months.
Les Fondraux is semi-sweet: it always has some residual sugar, wich gives concentration and fullness to the palate. White flowers dominate the nose and help bring into focus all of the wine’s freshness, fullness, minerality and vivacity. Whilst young, the wine matches perfectly with river fish, charcuterie, goat’s cheese, and sweet-and-sour dishes. With age, the flavours can manage more spicy foods and white meat.