The full clusters were pressed and the juice fermented in stainless steel tanks where it was kept with the lees with bâttonage for a couple of months. There is a creamy nose and hints of pollen and honey, nicely open and expressive. It has a soft palate with a nice combination of volume and acidity, with an austere, chalky minerality. Great entry level and very good value. 100,000 bottles were produced and bottled in different lots.