Rivesaltes L'Archiviste 1974

As a naturally sweet wine, Rivesaltes is a fortified wine, i.e. wine to which 5 to 10% of wine spirit has been added (neutral alcohol, at 96°) to the must of grapes during fermentation, in order to arrest fermentation and thus retain residual (natural) sugars that are not converted into alcohol. As well as arresting the action of yeast, adding strong alcohol naturally generates a higher degree of alcohol than for traditional wines even if fermentation has not been completed, (around 15 -21°), as well as residual sugars (a rate equal to or greater than 45 g/l). These wines are usually aged in an oxidative environment (in contact with air) in wood, in vats, or in glass demijohns outside. Aging is usually a long process, sometimes up to several decades. Once bottled, the wines then evolve in a reducing medium and develop more complex aromas of dried fruit, vanilla, coffee, honey and burnt sugar. When tasting, Rivesaltes is characterised by its sweetness balanced by wonderful freshness and it stands out especially for its very specific aromas of tobacco, leather, roasted coffee and cocoa, as well as notes of dried fruit (dates, raisins, prunes, dried apricots ...) and above all, aromas of walnuts and almonds. The slight bitterness (aroma of nuts, butter, associated with spices) gives us the term "rancio". These are therefore truly original and particular wines, absolutely fascinating.