Many would argue it’s a great wine and certainly stylish. The wines are aged in oak barrels for 18 months. During this time, each barrel is tasted individually to determine the optimum exchange between wine and lees, and the lees are kept in suspension, fining the wine naturally. There are no sulfur additions, only active CO2 to protect the wine in the barrel. Once the lees settle entirely, there is no more bâtonnage after April/May. There is no racking of the wines during élevage, and only one racking before going into tank in December for three months before bottling in March.

(95 Points)