Mainly trained in the Guyot system, the vines benefit from marl and sandstone soils of Eocene origin. The healthy and perfectly ripe grapes are harvested by hand, in small crates, to preserve the integrity of the berry. Carefully destemmed and left to macerate for a short period, the fruit is then soft crushed and the must obtained is allowed to settle. The must ferments at controlled temperatures in small oak casks. After malolactic fermentation, the wine settles on the lees for a few months to enhance savoriness, creaminess and aging potential. The bottled wine was aged in temperature-controlled binning cellars.

Deep straw yellow. The nose is complex and broad: freshly baked bread and spice form the heart of the bouquet, gradually revealing linden blossom, citrus zest and a decided vein of aromatic herbs as it breathes in the glass. On the palate, balanced and refined, with soft notes of dry croissant and a bright acidity that brings freshness and salinity. It impresses with its gustative progression, toasted pine nuts, melted butter and a whisper of vanilla pod leading into a decidedly mineral finish.