In order to reflect the terroir, the wine was made with a minimalistic approach using nautral yeast . Alcoholic fermentation started in stainless steel tanks, it was completed in a combination of 30% new French oak barrels. After 9 months on the gross lees the wine was blended, settled and bottled after minimal filtration.

The nose is abundant with aromas of butterscotch, marzipan and dried apples. The palate is fresh and vibrant with a good backbone of acidity, balanced by creamy textures.