For the first eight months, the still wine ages in oak casks entirely on the lees, without stirring, in order to avoid making the wine too rich.
The limited oxygenation through the wood interacts with the lees to enrich the aromatic palette with pastry and candied notes.
It allows the wine to take on the anti-oxidant properties that will ensure it stays fresh longer after secondary fermentation. Minimum 7 years in the cellar.
Bottles with so-called « bague carrée » (necks with a square lip) traditionally use natural corks and stamps. This type of closure slows development and leads to the expression of empyreumatic aromas (toasted and spicy notes) that are very present after 4 years.
The robe is gold with light green and subtle salmon pink glints. The nose opens with dominant toasted and buttery notes (brioche, bread crust) and develops into dried fruit and nuts (hazelnut, toasted almond), honey and spice bread. The palate is fresh, initially lively and dominated by toasted notes, then creamy on the finish.
@HK$788 / bottle