Vineyard: Blend of different southern exposed plots. Vines aged between 80-110 years old grown on clay and limestone. Biodynamically farmed.

Winemaking: Hand harvested, sorted in the vineyard and cellar, whole cluster pressed then fermented in barrels (225l and 400l). Spontaneous fermentation and malo occurs, wine is then aged for a year on fine lees and lightly filtered with sulfur dioxide adjustment.

Tasting notes:

Notes of honeysuckle with pear and lime. Dry on the palate with just a hint of sweetness, finishes beautifully with white fruit, stoney minerality and acidity to balance.