LAURENT CAZOTTES WILD QUINCE SWEET WINE

"The fruits are harvested after having been left to dry on the tree (passerillage sur souche), cleaned (brushed), peeled. Pit and pips are removed. Part of the fruits are crushed and their juice is fermented. Part of this juice is then distilled. The fruit that have not been crushed are left to macerate for at least 6 month in grape eau-de-vie to which has been added the fruit brandy. Months later, the fruits are removed and the liquor/sweet wine bottled."