Straw colour, ripe citrus, sweet spices, roasted seeds and toasty notes. The palate is complex, like a Burgundy: stony, almost sparklingly energetic, with a very fine oaky, deep flavour. A great experience.

The vines were planted in 1980, low yield, manual harvest. In the cellar, the grapes are pressed in whole bunches, then the must goes directly into French oak (10% new barrels), where it ferments spontaneously, and then ages for 18 months. Bottled unfined, slightly filtered.