The grapes were harvested at full ripeness from several parcels and pressed as whole clusters. After settling overnight, the juice was transferred into second- and third-fill Burgundy barrels, where fermentation began with native yeasts. Over the following 11 months of aging, I returned weekly to stir the lees – a patient routine that gradually built layers of creaminess and richness. 

This dedication has yielded a wine with citrus and peach wrapped in buttery biscuit notes, a supple, creamy texture, and a palate that is both rich and long-lasting.