Grapes were picked at 20°B, gentle crushed and was cold macerated on the skins for 8 hours before pressing. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 8-day period. The wine spent 36 months in a 3rd fill 500L French oak barrel.

Straw yellow in colour. Made in the oxidative style, citrus compote with touch of botrytis and fine oak nuances. Complex wine with a serious mid palate and length. Enjoy with seafood.

Only 600 bottles produced.