Wild yeast. Fermented in barrels, and aged in 20% new, 30% second used and 50% old ones, for 15 months. Oxidative process, focusing on complexity and ageing capacity. Little use of sulfites. No malolactic fermentation.
 
Mixture of minerality, herbs, citrics, secondary flavours such as bread, and some tertiary aromas given by the ageing. It has great acidity, with medium body and a long finish. The elegance in this wine makes it resemble some Pessac-Léognan whites.
 
Contain sulphites