The whole set-up is very small and compact. The winery is just a few metres from the domaine and the vaulted cellars where the wine is fermented and aged. As the grapes come in from the vineyards they are pressed very slowly and gently to extract the very best juice. This is then held in tank for between 12-24 hours when it is racked off the lees (dead yeast cells) into barrels where the fermentation and ageing takes place.

Floral aromas with citrus, stone fruit and almond hints. The palate is vibrant, ripe and plush fruit particularly clementine, lovely integrated vanilla spice and fresh stone fruit on the very long finish.