Crème de Pêche de Vigne Philippe de Bourgogne - Baron Patrick de Ladoucette

The harvest is carried out in September when it is perfectly ripe. Ultrafine alcohol is added to the tanks. Cold maceration takes more than two months until the mixture is perfect. The soft flesh that sticks to the hard core must be retained. The infusion obtained in this way is then carefully removed. By slowly adding granulated sugar, the alcohol content is reduced naturally. After filtering, the cream is ideally saturated and can develop harmoniously.

Allergy information: Contains sulfites