A blend of Grenache, Clairette, and Bourboulenc from vines on limestone and clay soils. 24 to 36 hours of settling on lees after pressing. Cool ferment temperatures (14 to 19ºC).

Aged on fine lees in vats and bottled towards the end of winter. Aromas of white fruit and lime blossom with touches of anise and flint. Considerable weight and richness with a lovely leesy texture. Minerality on the palate with long length. Complex, weighty, textured and altogether delicious.