The grapes were harvested at night to retain freshness and the aromatic profile followed by gentle direct pressing and partial maceration on the lees, known as stabulation. Temperature-controlled fermentation took place with selected yeasts in neutral vessels to retain the purity of fruit. Throughout the winemaking process the wines were protected with inert gas to preserve the freshness and aromatics. 5% of this cuvee was matured in French and Austrian new oak for seven months to impart delicate complexity.

Elegant and pale, with notes of papaya and clementine layered with delicate spice and garrigue herbs lead to a textured and layered palate with complexity, freshness and refined minerality on the finish.