The wine is hand-harvested by friends and neighbors of the vineyard, with a manual selection of bunches and berries. It is then gently pressed with whole clusters in a pneumatic press, followed by decanting and natural clarification of the juice, where the fine golden lees are manually selected. Fermentation takes place with native wild yeast in French oak barrels, and the wine is aged for 14 to 16 months in neutral French oak barrels, without bâtonnage, to preserve its freshness. Malolactic fermentation is not performed, and the wine is bottled unfiltered, making it vegan and with minimal intervention.

Tasting Notes

Golden yellow. The nose offers a layer of fennel, green apple, and a subtle aroma of cedar. Fresh on the palate, with a rich, vibrant acidity and a full, flowing body. It is both taut and delicate. There is precision, symmetry, and a certain austerity. A rewarding wine.

Pairing

Shrimp skewers with garlic, river trout with butter sauce, oyster gratin with Gruyere cheese and gnocchi with noisette sauce and black truffle.