Pure limestone, richness brought by oak barrels and extremely precise acidity.
Terroir, production method and ripening: The grapes are hand-picked from 17-45-year-old vines that grow on an east- and southeast-facing slope at an altitude of 275 meters above sea level. The grapes are carefully sorted before the long pneumatic pressing, after which the wine is allowed to settle at a cool temperature. The wine ferments without added yeasts in old French oak barrels and 350-liter oak barrels, after which it matures on the lees for 7 months. The wine was bottled in March 2019.
Use: With fried veal sirloin or guinea fowl breast and herb butter sauce.
Description: A multidimensional and personal scent, from which you can sense the oxidative aromas brought by oak, such as toastiness and nuts. Thanks to its rich acidity, the dry taste is very refined and somewhat salty, and the wines' multi-layered nuances promise a long life.