A strikingly golden skin-contact wine with impressive structure, texture and balance. It’s produced from a blend of Sauvignon Blanc and Chardonnay – or Morillon as it is known locally – grown on clay-calcareous and alluvial soil, and skin fermented for 2 weeks before ageing in large oak casks on fine lees for two years, and bottled unfiltered, unfined, and without SO2. Aromas of honey, apricot, yellow apples and exotic spices, with vibrant acidity and a touch of tannin in perfect synergy.
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