WINERY NOTES - All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal
point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters.
The goal of the vinification and aging is to let the wine develop at a very slow pace. Grapes are pressed
immediately after harvest under low pressure and must is transferred by gravity to new oak casks for
fermentation, wine is aged in 30 to 40% new oak barrels, wines are never racked, wines are aged for a
minimum of 15 months , lees are stirred 3 or 4 times per month up until Spring, then left on the lees until
aging is finished. Vine Age: 20, 55 years.
Focused aromatics of white peach, yellow apple, lime blossoms and honey are infused with notes of
hazelnut, acacia blooms, white button mushrooms, oyster shells and a light hint of baking spice. As the
wine takes air, the palate fills out in texture to match the bright acidity, revealing concentrated flavors of
citrus blossoms, hazelnut, honey, and limestone minerality.
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