Vineyard: The vineyards are situated between 200 and 400 metres above sea level, on soil rich in marine fossils with some clay. The grapes were hand picked in several phases, depending on the progress of the Botrytis cinerea. Winery: Light whole-bunch pressing of the grapes were followed by fermentation for eighteen days at 17 degrees centigrade. The wine was transferred to French oak barrels (Alliers and Troncais) where it was aged for six months before blending and bottling. Taste: Rich and complex aromas are followed on the palate by ripe citrus fruits with hints of honeysuckle and spice. Limited stock.
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