The grapes are lightly crushed prior to pressing. The fermentation takes place with native yeast and is aged on its lees in two 350 liter and one 500 liter barrels for ten months. Walter Scott's Aligote holds onto 30% of its malic acid, bringing a brilliant tension to the wine.
The juxtaposition of fruit and earth on the nose is alluring. Lime leaf and lemon balm jump out of the glass on top of layers of citrus blossoms. The flinty aromatics are unmistakable and the texture of wet limestone gives this wine breadth and weight. Crunchy white peach, lime zest, and orange sherbet flavors drive the wine, while a rich, Mirabelle plum skin note completes the finish.