The estate has not used any herbicides or chemical fertilisers for over 15 years, favouring organic produce exclusively in a gentler and more precise approach to viticulture. The tilled soils allow the vines to penetrate deep into the soil to draw all the nutrients they require to thrive. The harvested Chardonnay grapes are carefully pressed and placed in casks, with 10 to 25% new wood. Fermentation is triggered spontaneously with native yeasts. The cuvée is then aged for 12 to 18 months and bottled with fining and no filtration.
The golden colour magnified by green hues exudes expressive aromas of hawthorn, honeysuckle and acacia combined with a beautiful minerality. On the palate, indulgent aromas of pear and honey lead to a persistent flavoursome finish. This cuvée promises excellent ageing potential.