The grapes were hand sorted and whole bunch pressed. The juice is very lightly settled, with no additions to the raw juice. Wild fermentation took place in foudres and also in old barrels of various sizes, mostly 400L. 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 six months prior to bottling. Very simple, careful winemaking.
If you like these, you'll love this: Fans of mineral-rich Loire Chenin Blancs, Loire whites with age (Vouvray, Savennières) or those who enjoy complex single-vineyard whites with expressive terroir will really appreciate this.