100% Morillon (it's the Styrian name for Chardonnay). After harvest, the grapes are macerated on the skins for a few days, then pressed and spontaneously fermented in large open wooden vats. The wine then rests on its fine lees for 12 to 18 months in large barrels before bottling.
The nose is dense and richly textured with an earthy touch: quince, white peach, thyme, limestone minerality, brioche, and pale yellow apple, with a chamomile note drifting underneath.  On the palate, a beautiful tension develops between a salty pull and a white-blossomed, pale-fruited creaminess.  The structure is sleek rather than heavy, with a long, crystalline finish that lingers well after the glass is empty.
The palate is linear and pure, mineral and crystalline, with good acidity  that keeps the wine alive and focused from start to finish. This is a Chardonnay for those who find most Chardonnay too much: no new oak, no butter, no performance. Just place, patience, and an extraordinary sense of restraint.
Pair it with shellfish, lobster, white truffle dishes, grilled river fish, or simply a good piece of aged comté.
