From vines averaging 70 year old on about 30cm of clay over limestone. Vinified with indigenous yeast after separating free run and press juices and aged on fine lees for 12 months in a combination of older foudres and barrels. The wine is then returned to tank for another 8 months of ageing on fine lees. This is deep and complex with a touch of noble reduction giving more than a nod to Burgundy in terms of texture and structure. Bottled unfined and unfiltered.