Nose: mineral notes, aromas of citrus and pear, some smoky tinges.
Palate: nice freshness, a deep and sweet wine!
At the winery: the whole bunches of grapes were gently pressed for 2½ hours. The temperature of the must was brought down to 12°C then was immediately transferred to barrels with no settling to preserve a maximum of lees. Long fermentation (up to 10 months!) using indigenous yeast.
In the cellar: aged for 19 months with no racking or stirring to bring out all of this wine’s minerality. A proportion of 30% new French oak barrels that had been toasted at low temperatures for a long time to impart a subtle, delicate touch of oak were used.
Bottling: The wine was bentonite fined and very gently filtered before being bottled using gravity in March 2016.