When creating the blend, the proportions are decided based on quality and quantity. Their philosophy is not one of taking the best fruit for the blend or for the single-varietals. Rather, the decision is made on desired characteristics and what they are looking to show in the wines. Structure, acid, fruit, aromatics etc. Sometimes the blend is done at the juice stage (if the vintage has allowed for similar ripening times) and sometimes the blend is done after fermentation. Similar to the single-varietals, the wine spends 5 - 6 months in new French oak barrels. 

The fruit is sorted and pressed in a pneumatic press. The juice goes into tank for a brief settling period and after one day is racked off into barrels for fermentation.

Depending on the vintage blending can happen before fermentation, after, or both if one or more varieties are separated.

After fermentation, the wines stay in barrel for 5 - 6 months on the lees with intermittent batonnage.

The wine does not lack power (it's 14% alcohol), but it feels more delicate and is about detail and finesse. The palate is medium-bodied with very clean and precise flavors, tasty and long. Truly delicious. After the same élevage as the other whites—five months in barrel with bâtonnage—3,797 numbered bottles were filled in April 2020.

14.5% ABV