This estate bottled wine is produced from vines up to 60 years old on a rocky soil which gives the wine its minerality. Low yields produce the high quality grapes. After fermentation, the wine remains on their fine lees for at least 6 months with a batonnage every two weeks. The wine is fresh and has unusual depth and minerality. Thanks to its exceptional terroir, the wine is very floral and will develop fuller flavors with aging. Great with seafood, white meats, cheese or on its own.