About this wine
Vineyard and terroir
The vines are Guyot-trained at 4,000 plants per hectare. Farming is sustainable and directed toward reducing fungicide use.
Vinification
The grapes are harvested late and pressed off the skins. Fermentation and maturation take place in small oak barrels, followed by further ageing in bottle.
Technical data
White wine from overripe grapes, vintage-dated, with 14.5% alcohol. Formats are 0.375 L, 0.5 L and 1.5 L. First produced in 1993, it has a stated cellaring potential exceeding 30 years. The published technical and sensory information represents averages across several years and can vary with the vintage.
Tasting profile
Intense straw-gold. The full, rich yet elegant bouquet features a light acacia-flower nuance and concentrated aromatics. The palate is described as paradoxically “sweet but not sweet”: full, firm and structured, with spicy sensations and a decisive backbone.
Serving and pairing
Serve at 8–10 °C.