The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled with no additions to the raw juice, wild fermentation in cement eggs, foudres, and old barrels of various sizes. Fermentation lasted for about one month. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.
If you like these, you'll love this: If you enjoy precise, mineral-Chenin styles (like Huilkrans, Nautical Dawn or top Loire Chenin), or wines that show terroir over oak, this is one to cellar.