The hand-picked grapes were destemmed, crushed and cold soaked for 12 hours with skin contact at 10°C. The free-run juice was then fermented naturally, using only natural yeasts. 45% of the must was fermented in stainless steel tanks at low temperatures, and 45% in wooden casks (15% French oak, 15% American oak, 15% acacia casks). The remaining 10% was in ceramic vats. The temperature was allowed to rise naturally without any further intervention. From here, modern technology passed the baton to traditional winemaking and fermentation developed at its own gradual pace, with the prevailing yeast strains determining the wine's final character. The wine was aged on its fine lees for four to six months with bâtonnage.

A highly complex, aromatic nose and funky nose, with citrus notes combined with floral hints from the acacia wood, vanilla, toasty oak and a touch of smoke. The layers of wild ferment envelop this precise and dry wine with a mineral and salty complexity to the tangy finish. This is a truly unique wine.