This delicious organic white wine has an intense golden colour. The nose is greeted with lemon zest and grapefruit, with elements of toasted bread, butter and nuts. The palate is balanced with fresh fruit, acidity and in perfect harmony with the well integrated oak and alcohol.
The wine is made with as little intervention as possible, fermented only with indigenous yeasts and with sulphites only added at the bottling stage.
Food match: Chicken stew, creamy pasta, white fish with sauce
- organic, vegan, gluten free, dairy free
grapes: Chardonnay, Petit Manseng
sugar: 0 added sugar, residual sugar <2 g
sulphites: 19 mg/l
The property consists of 120 hectares with the winery resting right in the centre, not only making it aesthetically satisfying but also extremely practical. At 1,100 metres above sea level, the altitude serves to benefit the grapes with large diurnal variations which encourage even ripening and also helping retain their natural acidity.
Organic methods are used to manage the vines utilising only natural fertilisers and some green pruning to further guarantee the quality of fruit prior to hand-harvesting. The grapes are vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in French oak and some in clay amphora to retain purity, but build complexity.
The 15 year old vineyards face north-south, at about 11 metres surrounded by mountains but on a flat plain. The vineyards are farmed organically, sustainably and biodynamically with vines cordon trained and spur pruned.
Harvested by hand at the end of September into small cases. The juice remains in contact with the skins for 12 hours, followed by a temperature controlled fermentation with native yeast. Aging in oak barrek without malolactic fermentation. Cold stabilisation is natural when the temperature drops to minus 15 degrees in winter.