Auxerrois 350 N.N.

The vines stand on basalt at around 350 metres of altitude; the plants were planted in 2004 and 2014. In 2023, harvesting took place from 19 to 21 September. 67 percent of the must fermented in stainless-steel tanks and 33 percent in used casks; one tenth of the grapes was processed as whole bunches. The wine matured for seven months on the full lees and was lightly filtered. It shows a rich golden-yellow colour, intense aromas of orchard fruit, mirabelle, apple, herbs and white tea, as well as a juicy, creamy texture with fine salinity, minerality and a taut finish.