VINEYARDS: 17 to 29-year-old vines, cultivated organically. The vines yielded -6-8 tons per hectare.

GRAPE VARIETIES: Chenin Blanc driven with the balance made up of Roussanne, Viognier & Semillon

WINEMAKING: The grapes were picked between 22° and 23 °B into the press as whole bunches, and left to settle in the tank overnight. The wine was fermented with wild yeast at between 18 and 24ºC for ageing. A portion was fermented in used oak barrels (500 liter). Both the tank and barrel portions were kept on the lees for six to nine months and stirred frequently. The barrel portion was blended back