About this wine
Vinification
Pre-fermentative oxidation of the must contributes stability and supports expressive development with age. After aeration, the cloudy must ferments exclusively in wooden vats with a pied de cuve prepared from indigenous yeasts. Fermentation lasts approximately ten days.
Ageing
The wine remains without racking on the lees deposited at the bottom of the vat and matures in neutral oak for about two years. It is bottled after this two-year ageing period.
Tasting profile
An expressive white wine conceived for extended ageing.
Vintage notes
Published vintages are 1988; 1990–2001; 2003–2005; and 2012–2022.