Long and gentle, lasting 3½ hours, to delicately extract the juice to avoid any vegetal flavours.

No added enzymes or sulfites. Racking after 48 hours of cold stabilization. Alc1oholic fermentation relies on indigenous yeasts and takes place in 20-hl oak casks.

Aged for 18 months, of which 12 months are on the fermentation lees. After racking, the wine is blended and aged for another 6 months. The wine is bottled in the spring on a fruit day with no fining or filtering.

The estate’s flagship cuvée features very expressive fruit in its youth, which evolves over time into a more mineral profile due to this wine’s calcareous terroir. The palate is generous, complex and boasts remarkable length thanks to resolute balance despite above-average ripeness.

Fish, white meat