The vines are 45 years old and are planted on Kimmeridgian clay-limestone marl soil. The climate is characterized by long, harsh winters, unpredictable springs and hot, sunny summers.

Mechanical harvesting. Pneumatic pressing. Drawing off and placing in temperature controlled stainless steel vats. Natural alcoholic and malolactic fermentation in stainless steel vats.

10 months in stainless steel tanks.

Fish with sauce, White meat. Serve at a temp of 10-12C.

Intense, dry and deep-flavored, with subtle floral nuances, white stone fruits, and signature Kimmeridgian minerality on the nose. The palate is well balanced, combining weight, structure, and a pleasant softness. Crisp, persistent, with a distinct salinity and classic flinty finish.