Grapes are picked early and cooled overnight in a refrigerated room before being whole-bunch pressed together, blending the sites from the outset. Fermentation occurs naturally in a mix of old French oak 1,200-litre foudres and small concrete tanks. The wine remains on its primary lees for 10 months, and is bottled after 12 months of ageing, without fining or filtration.

The nose opens with aromas of white peach, quince, honey, and orange blossom. The palate is rich and creamy, layered with stone fruit and citrus, balanced by zesty acidity and a crisp, mineral finish. A complex, textural Chenin Blanc shaped by old vines, lees ageing, and foudre fermentation.