(2023) Some of the highest vineyards at 520 - 540 metres, the fruit from 25-year-old vines is fermented with wild yeast in barriques and puncheons of French oak, 20% new. It spends nine months on the lees, with partial malolactic. Once again, pale straw tones and a nose showing an elegant moderation: there is a little almond and oatmeal, a nutty apple fruit and a sense of gentleness. In the mouth lemony and bright, the focus is good in a medium-bodied format where the crisp acid defines the finish. Imported by Gonzalez Byass UK, but no retail stockists listed at time of review.