From siliceous soils over clay-limestone subsoils, giving this very special “flint” or “gunflint” taste.
Traditional vinification in stainless steel tanks, 30-day fermentation between 17 and 20°C. Aged for 10 months on fine lees, racking and then fining with bentonite (natural clay). Bottled without cold stabilization.
Ages for 3 to 4 years, but can be drunk now between 10 and 12°C.