Hand-picked by successive sorting.
After a slow direct pressing, the must is put directly into amphorae and sandstone eggs where fermentation takes place naturally, for one year, without exogenous yeasts or any input except a little volcanic sulphur. The wine is bottled after 18 months of maturing.
Must be decanted before serving at 12-14 °C
Cellaring : 12-15 years
In contrast with the minerality and purity of this wine, we choose a river fish accompanied by a creamy sauce, a saffron curry or Thai flavours with basil. Raw fish also takes on a life of its own. With fish or white meat, light tubers such as turnips, celery, Jerusalem artichokes or crosnes can be served with small honey sauces.
« Golden colour. Intense nose offering toasted nuts, toast, lemon zest, fairly ripe fruit with hints of pineapple. Well constructed palate combining lush fruit with a steely backbone, fine extract with good clarity and long persistence. This should probably age very well for at least another 10-15 years. »
Andréas LARSSON, meilleur sommelier du monde 2007.