The carefully sorted grapes were directly whole-bunched and pressed before undergoing cool fermentation with selected yeasts in stainless steel tanks, cement eggs, and partially in French oak barrels. The wine was aged on fine lees for eight months in
cement eggs, French oak barrels and stainless steel tanks, resulting in a wine with wonderful Condrieu expression and beautiful balance.

A charming Condrieu with aromas of dried fruit, almond and hazelnut leads to a rounded, creamy palate with vine peach flavours carrying through to a long finish.