August 29th - September 27th 2016
16 months in concrete eggs, stainless steel and French oak barrels.
Bright fruit and incredibly fresh acidity highlight the notes of pear, lime and hint of oak.
Two Burgundian Dijon clones
After gentle pressing, the wines were fermented and aged on fine lees for 15 months in a combination of concrete eggs, stainless steel and French oak barrels. 26 barrels produced.