The grapes are harvested in two passes, the first to preserve the natural freshness of the variety.
Terroir: ancient river alluvium mixed with gravel. Our vines are deliberately not irrigated, out of respect for the terroir (the vine is a dry crop) and out of respect for an increasingly scarce resource for which the vine is not a priority: water.
The palate is lively and the finish is salty with hints of honey. Vinified in concrete egg tanks and demi-muids from several wines. Selected indigenous yeasts. Spontaneous malolactic fermentation depending on the container.
2,500 bottles produced.