Product description
The grapes are hand-harvested from 61-year-old vines, with a yield of 35hl/ha. Fermentation takes place in stainless steel, followed by a few months in large oak containers (600L) and/or grès. The wine remains on fine lees throughout the 24-month vinification period, with no bâtonnage and full malolactic fermentation. Crisp citrus and green apple aromas, with notes of white flowers and flinty minerality. On the palate, it’s fresh and vibrant, with bright acidity, subtle orchard fruits, and a chalky, saline finish.
