The grapes were hand harvested and fermented in stainless steel tanks at 16°C, followed by malolactic fermentation for a creamier mouthfeel. After bottling, the wine was aged for 36 months on the lees to develop rich autolytic complexity. Following disgorgement, the wine received a low dosage of 3g/l to preserve the purest expression of vintage and place.
This for me really was a surprise and a stand out of the three wines they offer, with more depth and structure. 12% vol.