Stéphane Derenoncourt, started this project in four gravelly-clay and limestone parcels that are harvested by hand, and vinified separately, employing a slow press and temperature controlled fermentations via wild yeast, in stainless steel tanks. Taste:grass, gooseberry, grapefruit, lime, melon, citrus, mineral, flint, fig, lemon, pear, saffron and bell pepper Nose: apple, pear, kiwi, citrus, stone, grapefruit, melon, apricot, quince, honey, pineapple and cream