Grapes were picked at 21°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 wild yeast, fermentation occurred over an 9-day period in a stainless steel tank. The wine spent 27 months in a 3rd fill 300L French oak barrel.

Straw yellow. Ripe melon, waxiness coated by spicy oak. Explosive oak and vanilla creaminess on palate entry. A zesty acidity adds freshness, but the brightness thereof demands integration-time. Further cellaring.

Only 400 bottles produced.