"Mona Lisa" is produced with the local southwestern grape varieties "Loin de l'oeil" and Mauzac, 50% of each variety. The grapes are picked by hand only in the month of November after that the grap...
“Mona Lisa” is produced with the local southwestern grape varieties “Loin de l’oeil” and Mauzac, 50% of each variety. The grapes are picked by hand only in the month of November after that the grapes have been infected with the noble rot “Botrytis cinerea”. The grape bunches dry and crumpled at the harvest in November. The grapes are of very high concentration of sugar and flavorings, which is a prerequisite to produce a complex and aromatic dessert wine. After harvesting, the grapes are pressed and left to macerate for a week’s time. The fermentation process takes a month and the wine is then stored in steel tanks for another 5 months before bottleling.
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