40% Chardonnay, 30% Pinot Noir, 30% Pinot Gris
A long, slow wild fermentation in old barriques gives this exceptional complexity, with toasted hazelnut complementing the crisp lemon fruit from the Chardonnay as well as the red apple and crunchy red fruits from the Pinot Noir. There’s also a bakery’s worth of brioche after spending 18 month on its lees.