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, the fruit is soft crushed and the must obtained is allowed to settle. The must ferments in at controlled temperature in stainless steel tanks and terracotta containers. After fermentation, the wine settles on the lees for a few months to enhance savoriness, creaminess and aging potential. The bottled wine is then aged in temperature-controlled binning cellars.

Brilliant, with an elegant peach hue. The nose is delicate: dahlia petals and violet give way to mandarin and white melon, followed by captivating hints of flint. On the palate, sleek, fluid and expressive, with a bright citrus acidity that drives a dynamic finish of wild cherry and white peach.