The wine was vinified using carbonic fermentation for 7 days before being pressed into clay to finish, including malolactic conversion. The wine was transferred to 1000L neutral French oak to mature for 6 months before bottling.

The nose is classic Viognier - orange blossom, and cardamom – with some jasmine green tea tones. On the palate, the wine is dry and fresh, with a textural and pithy component.