From the appellation of Bugey on limestone and marl soils. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about 11 months, then racked with minimal SO2 adjustment. No fining, no filtration, bottled before the next harvest. Practicing organic.
Mango mousse, lime blossom, apricot pit . Round and opulent . All of these things so subtle and harmonious . What a treat .