GRIS

2067 bottles produced

The fruit was hand harvested and selected in the vineyard, then whole-bunch pressed at very low pressure (vin gris style, with no maceration), followed by light racking. It fermented in a stainless steel tank at controlled temperature of 16-18ºC. Following fermentation, the wine went through 9 months of sur-lie aging in tank, with intermittent bâtonnage for the first two months. The wine was not cold or heat stabilized prior to bottling. Bottled in May 2025.

Petitgrain, rosehip, seaweed, cape gooseberry, rock salt