Crafted from whole-bunch pressed base wine fermented in barrel, it spent 6 months on the lees and an additional 8 months in tank before bottling. After a second fermentation in the bottle, it matured for 17 months, and a touch of sun-dried Chenin Blanc adds natural sweetness for depth.
Golden in hue with aromas of crisp Granny Smith apples, dried peach, and honeyed brioche, this wine offers a finely balanced elegance and complexity.