During a visit to the Vineyard, have you ever noticed large glass containers on some of our walls and cornices? This is the Part des Anges, a mistelle, which we have been producing since 1993.
Mistelle
Mistelles (from the Italian misto “mixed”) are aperitifs grading between 16 and 22 degrees. They are obtained by assembling an unfermented fruit juice (grapes or other fruits) with alcohol. Mistelles are produced in several countries, including France, where well-known mistelles are produced: Ratafia de Champagne, Cartagena and Pineau des Charentes. The latter is made with cognac eau-de-vie with between 16 and 22 degrees of alcohol. A mistelle is therefore a must of grapes or fruits mutated with alcohol.
What is wort and what does mutated to alcohol mean?
Fresh must is essentially unfermented grape juice. Muté means that the grape juice is made “mute” by preventing it from fermenting and thus from sparkling. In the process of making mistelles, the natural fermentation of the grape must is thus stopped by the addition of alcohol.
An exceptional production method!
The glass containers in which we store the Part des Anges are called demijohns. They are first filled with a Seyval must which we then fortify with a Canadian brandy. We place a terracotta pot upside down on the neck of each of the demijohns. Each of them has about 22 liters of mistelle.
These glass containers will stay outside, well hung, for 6 years. Nature does its work for 24 seasons, and exposes demijohns alternately to harsh cold, spring mildness and summer heat. Since terracotta is a porous material, over time air enters the demijohn and very slowly oxidizes the liquid.
Slow maturation thus takes place and gives La Part des Anges a complex and unique bouquet, including notes of dried prunes, walnuts and roasting. One tenth of the liquid content will evaporate during the 6 years of ageing. We are saying there of the angels that they come to seek their due! In all, this product will evolve for 10 years before bottling (6 years outside and 4 years in vats). Period of time that we consider ideal to obtain a beautiful complexity.
"Part des Anges" is a term used for certain scotch, whiskey and cognac that are aged in barrels and whose evaporation takes place through the pores of the wood.
How to taste La Part des Anges?
It is to be served chilled between 8 to 10°C and to be savored as much as an aperitif or digestive. Its notes of walnuts and prunes also go perfectly with a plate of Quebec cheeses or with a crème brûlée or a flan for dessert!
On tasting, its complex aromas leave any taster dreaming. On the palate, walnuts and prunes are very present, followed by roasted aromas as well as notes such as butter, honey and caramel, making this product an unforgettable experience.
