The grapes are hand-harvested and gently pressed, then fermented in French oak barrels using native yeasts. A portion of the wine undergoes malolactic fermentation, and ageing continues on lees for about 12 months with minimal bâtonnage. The result is a Chardonnay that balances creamy texture and citrus brightness with a core of stony elegance.

In the glass, it opens with aromas of white peach, lemon curd, almond blossom, subtle spice and crushed shell. The palate is medium bodied and finely structured, with flavours of ripe citrus, green apple and hazelnut layered over chalky minerality. The finish is long, fresh and quietly savoury, revealing the wine’s premier cru pedigree.

Food pairing: excellent with roast chicken, grilled scallops, goat cheese and leek tart, or creamy mushroom pasta. Also pairs beautifully with firm alpine cheeses or buttery fish dishes.

Cellar potential: drinking well now with air, but will age gracefully for 6 to 10 years, developing deeper nuttiness and textural richness.