The palate is richly textured but with exquisite acid balance and the benchmark saline minerality at its core. Long and satisfying.

The grapes were harvested at optimum ripeness levels in the first week of September. The wine was vinified and aged for 4th months in clay jars, during which time the wine is stirred daily to increase contact with the lees. The traditional clay jars are very porous, giving the wine its distinctive complexity - testimony to another winemaking era.