This wine is made from 5 different white wine grape varieties, some of which were skin fermented for a week to ten days, others with a shorter maceration period, and one variety was whole bunch pressed. It also incorporates wine fermented in old white Burgundy barrels and German fuder, as well as stainless steel. Blended in the spring, the wine was bottled in small batches by gravity.
Wild ferment, no filtration, minimal added sulphur.
Stone fruit led, with elevated savoury notes including cacao and spice.