2 barrels which were filled 2/3 with Sauvignon blanc. During fermentation fresh must from Riesling and Scheurebe was added. Fermentation for almost 1 year in old Taransaud barriques. Bottled after 1 1/2 years in the barrel on the full lees. Subtle fruit, with a hint of volatile aroma and a deeper layer of saltiness and stone. Recommendation: Aerate for 30 minutes