The wine was fermented in 500 – liter second-fill, third-fill and older barrels and matured on fine lees for 10 months prior to bottling. A small percentage of tank-fermented Semillon was blended back for freshness. No malolactic fermentation was allowed. Aromatic aromas of green apple, pear and stone fruit are present. A distinct minerality with a slight earthiness is an expression of the cooler climate. A wine with great longevity – the lanolin and other tertiary flavours will develop over time.