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Recipe for Noilly Prat Ambré developed in 1986. This fairly sweet version features vanilla, cinnamon, and bitter orange peel.
Description
This Noilly Prat Ambré recipe was developed in 1986. You will love its sweet notes thanks to the use of vanilla, cinnamon, and bitter orange peel.
The wines used in this Noilly Prat Ambré come from the Picpoul and Clairette grape varieties. These wines age in wood in large tuns for 8 months. At the end of this time they pass into much smaller barrels, demi-muids made of Limousin oak. They are then exposed for a year outside in the open air and especially in the sun.
At the end of this time, mistelles and natural aromas of lemons and raspberries are added. For the last step (the most secret) no less than 20 aromatic plants and herbs from all over the world are macerated.
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