"The steeply sloping stone-walled Kitterlé vineyard enjoys three different exposures: south-west, south and south-east. Soils are made up of pink sandstone and volcanic rock. Grapes are hand-picked and whole-bunch pressed, followed by static settling on the lees. Fermentation in stainless-steel tanks and the juice rests on the lees for 8 months before bottling. Fine, taut wine that suggests terroir rather than fruit on the nose. Grapefruit peel and quite demanding. Needs time but it’s minerally and pungent. Still pretty austere on the end. The most reserved wine so far!"
