This cuvée is made from grapes grown biodynamically and harvested by hand. Alcoholic fermentation takes place in vats with indigenous yeasts and carefully controlled temperatures. The wine is then matured for 13 months in 52hl foudres and 228-litre casks. There is a light filtration during bottling. This isn't strictly a natural wine – a small amount of sulphur can be added just before bottling – though the amount remains low at around 22 mg/L. In the glass this wine has a light yellow colour. It has an intense nose of ripe white fruit and citrus, whilst the palate has a lovely balance between fruit, body, and volume. The finish carries nutty, mineral, and pleasant toasted notes. At the table it will pair well with scallops or goats' cheese.