These Savagnin vines, with an average age of 40 years, enjoy the westerly orientation of a terroir rich in grey and blue marl. Located on a steep slope at an altitude of around 400 metres, each parcel is cared for meticulously according to the rules of biodynamic growing. Chemical fertilisers are banned and natural cover planting is preferred. After harvest has been completed entirely by hand, the grapes are pressed whole. The alcoholic fermentations take place in tanks using indigenous yeasts naturally present in the grapes. Finally, the wine is aged on lees for 10 to 12 months before spending 80 months “sous voile” (under a veil). The yellow colour reveals a nose full of finesse marked by subtle aromas of spices. The complex palate unveils nutty flavours alongside a fine salinity, leading to a deliciously long finish. This cuvée can comfortably age for generations.