Fermentation takes place spontaneously with native yeasts in the barrels, foudres, and egg-shaped concrete tanks. After finishing fermentation, the wines is kept unracked in the same vessels until the final blend before bottling. The wine remains on its lees for 9 months, 60% in French barrels, 16% in French 2,000-liter wood foudres, 15% in ovoid concrete vats, and the remaining 9% in stainless steel tanks.
The blend has changed over the years but now its around 94% Chardonnay and 6% Roussanne. It's rich but they stop malolactic fermentation and that keeps the wine fresh with decent acidity. Creamy from oak and lees stirring with stone fruits and spice. Great with fish, especially with a bit of spice but also white meats. Worked well with rose veal schnitzels tonight!
