The fruit was handpicked, whole bunch pressed and then barrel fermented with 100% wild yeast. The wine was then matured on lees in these Barriques and Puncheons for eight months with partial malolactic fermentation to create depth and finesse.
A finely-grained, complex nose of preserved lemons, struck match and fennel. The palate is rich with toasted hazelnuts, further fennel over comice pear skin with a fine salinity. Poised, fine and delicious.
Roast monkfish, sea-bream, French onion soup, spatchcock chicken.