An aromatic expression of subtle evolution where cooked fruit
mingles with subtle floral and pastry aromas and a touch of musk with flint, biscuit,
quince, almond and lemon verbena. The light, fresh palate is underscored by a
finely honed minerality.

DESCRIPTION OF WINE: Derives all its character from the soil that nourishes it:
a clay topsoil that confers notes of very ripe yellow fruit, and a schist subsoil that
brings a mineral touch. A perfect balance between fruit and minerality.
TERROIR: Made from two specific parcels on south, south-east facing slopes,
whose soils are made up of a top layer of clay and a second layer of schist.
VINEYARD: The vines are over 100 years old. No chemical herbicides have
been used since 2011. The 2021 vintage is the first one to get the AB certification
(organic). The vines are grown organically and biodynamically. The soils are
maintained by, scraping, raking and mowing, grass cover in spring, and the use
of natural plant infusion (for example nettle or willow infusion).. Lunar phases are
adhered to when undertaking major work such as pruning, trimming and treating.
HARVEST: Between September 10th and 25th. 100% hand-picked in 350kg crates
to avoid crushing.
WINEMAKING:
The grapes are pressed in whole bunches. Cold settling without the use of
enzymes. Spontaneous fermentation from the wild yeasts on the grapes. Racking
on fine lees, blending and stirring for 3 months. Vinification without sulphite, only
a small quantity if needed at bottling (final sulphite rate below 40 g/l.) Bottled in
September. Lunar phases are respected for racking and bottling.