More than 40% of the final blend is put in contact with oak. Slow alcoholic fermentation (3 to 6 weeks) with controlled temperatures. The wine is aged for 9 months in contact with oak on fine leed with lees stirring. Partial malolactic fermentation on a part of the cuvée give complexity to the whole cuvée. With its clear and limpid lovely golden colour, this wine has fruity aromas of pear and pineapple, white flowers and hazelnut, with a slightly buttery finish and subtle vanilla hints. Very nice minerality and freshness.