The wine has a light straw color and flavors of honey, pear, apricot and delicate floral notes. It has a rich, silky palate with subtle herbal and yellow fruit flavors, light oak and a balanced fresh finish. Although it has spent 11 months in oak, we aim to produce a wine that is still lively and fresh with varied and delicate flavors, with the subtleties and finesse that Viognier is capable of. Only the first light pressings were used. The juice was allowed to settle at 48°C for 5 hours and then roasted. A 40% portion underwent wild fermentation and the balance was inoculated with Vin 13 and CY3079 yeast into a third of each first, second and third filled 500-litre Allier French oak barrels, using three different coopers. The fermentation lasted an average of 26 days, with the fermentation temperature varying between 12 and 20 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavors. After a total barrel aging period of 11 months, the wine was roasted, protein stabilized and bottled with a fine plate filtration.