Hand-harvested grapes were gently pressed, using only colour must. Chardonnay must fermented in barrels at 16–20˚C, then kept 5 months on lees without added sulfur, stirred weekly. The nose shows ripe white fruits, citrus, and white flowers like acacia and elderflower. Playful yet substantial on the palate, with creamy texture, lemon and orange peel notes, and a salty hint on the finish. A young wine that benefits from patience: serve at 12˚C, after half an hour, to reveal its rare regional character.