Description

The fruit is hand-harvested and whole-bunch pressed directly into seasoned French oak barriques, where it undergoes wild fermentation before resting on full gross lees for six months. The wine completes malolactic fermentation in its entirety and is bottled with a light hand — just a small sulphur addition, no fining, and only gentle filtration.

On the nose, ripe pear and preserved lemon open the bouquet, followed by citrus rind, a whisper of roasted nuts, and a delicate thread of saline minerality. The palate is generous and textural — layers of orchard fruit give way to savoury complexity, a distinctive waxy mouthfeel, and a bright, sustaining acidity that keeps everything in balance.