From old vines on just one hectare of well draining gravel soils. Use of double guyot training, green harvest and hand harvest carried out by hand before a strict sorting process. Maceration for a period of three weeks with pumping over in temperature controlled stainless steel vats. Fermentation in french oak barrel with lees stirring. Ageing in oak barrels during 8 months on the lees. Lively, opulent Bordeaux white, perfumed with stone fruits and elderflowers, with a creamy texture and refreshing notes of lemon and grapefruit.