Cool. Southerly aspects, combined with fresh maritime breezes provide ideal conditions for optimal ripening of the grapes. The vineyards are all planted on decomposed granite soils. Vines are between 30 and 50 years old and yield around 5 tons per hectare.


The grapes are hand harvested and then cooled overnight to around 5 degrees Celsius. They are sorted on a conveyor belt before going into the press. Fermentation is allowed to proceed uninoculated in stainless steel tanks. After spending seven months on the fine lees the wine is racked and bottled.


Tasting Notes & Analysis

The nose is clean, clear loaded with fresh melon, passion fruit and citrus with light notes of ginger bring balance to the fruit.

The palate is zesty with a creamy acidity. The notes of ginger follow through on the palate and into a lengthy finish.



13.1% Alc.; 1.7 g/l R.S.; 5.2 g/L TA; 0.3 g/L VA; 33 mg/L FSO2; 98 mg/L TSO2