Vineyard: Selected from 1, 2, or all three vineyards (le mont, haut-lieu, cllos du bourg).
Soil: limestone-rich clay soils
Viticulture: All grapes harvest by hand, which enables picking by successive tries, each tri being a separate pass by the workers through the vineyard, ensuring only the best bunches of ripest (or even botrytised) grapes.
Vinification: Undergoes temperature-controlled fermentation in large, old oak demi-muids as well as stainless steel vats. There is no encouragement of the malolactic fermentation, thus many Huet wines remain rich in malic acid, a character that brings an age-worthiness to the wines. Moelleux cuvées typically have more than 30 g/l residual sugar
Aging: Aged in large demi-muids
Production: 400 cases
Notes: Since 1989, the estate has also produced this magical, botrytized dessert wine selected from one, two or all three vineyards. When made, the Cuvée Constance (named for Gaston Huet’s mother) ranks among the world’s greatest dessert wines.