'Go visit nature before it is too late'

Vinification: Viognier from the old vines of Mazel. We pressed the grapes directly on the old wooden pressoir of Mazel for five days - only using the juice from the first four days. After a couple of days fermentation in a fiberglass tank, we transferred the now fermenting young wine to old barriques. In these barriques the wine finished its fermentation and stayed until bottling in May 2025, meaning a little more than 2 ½ year.

Tasting Notes: The élevage helped both us and the Viognier to get rid of the clumsy and often not so elegant exotic fruit of Viognier. It added another layer of oxidation and notes similar to the bitter acidity we know from salted lemons and olive oil.