This wine is made from grapes sourced from newer vineyard plantings dating back to 2019. The fruit is whole-bunch pressed, with a traditional old Vaslin basket press. The juice undergoes natural oxidation, with no sulfur dioxide added until after fermentation. Fermentation is spontaneous, with the wine left on its lees and without stirring for 11 months in older 500 litre barrels (5% new oak). Three separate vineyards are used, each vinified individually with careful attention to matching the right cooperage, barrel age, and toast level for each parcel. After fermentation, the wine spends one month in stainless steel before being bottled and then aged for a further 9 months in bottle prior to release.

The nose offers aromas of pear, peach, and citrus, while the palate is light and refined, with subtle wet stone notes, a slight creaminess that complements the vibrant fruit expression. The wine is balanced by lively acidity and a pithy, long-lasting finish.

ANALYSIS: Alc 13% | RS 1.59 | TA 7.1 | pH 3.28