Made from the fruit of 100 year old Chardonnay vines, fermented using the natural yeasts. The fermentation is traditional, long and slow, not completing until the Spring. Then over six months of lees ageing adds body and weight to the wine, and time in second use oak lends a little toasty sweet spice.

The centenarian vines yield less fruit, but offer more concentrated flavours, and there is a rich mineral core to this white Burgundy.  Great with roasted white meats or mushroom stroganoff.