The grapes were gently pressed and racked to barrel where fermentation took place with natural yeasts. The wine was kept on its fine lees and underwent bâtonnage to impart texture and complexity to the wine. Malolactic conversion took place in barrel. The wine was 100% barrel aged for 12 months, in 350 litre barrels of which 20% were new oak. The wine was then transferred to tank where it spent a further six months, prior to being lightly fined, filtered and estate bottled.

Expressive of its cooler climate, this is a mineral and precise white Burgundy with grapefruit flavours and a razorsharp character through to a long, saline finish.