Bright fruit and incredibly fresh acidity highlight the notes of pear, lime and hint of oak.
Two Burgundian Dijon clones
August 29th - September 27th 2016
After gentle pressing, the wines were fermented and aged on fine lees for 15 months in a combination of concrete eggs, stainless steel and French oak barrels. 26 barrels produced.
16 months in concrete eggs, stainless steel and French oak barrels.