(2025) From elevated vineyards in Vergisson at 400-metres, this was predominately fermented by indigenous wild yeasts, and spent around one year on the lees in barrel. It's quite a luscious style of white Burgundy this, majoring on mango and peachy exotic fruit, a retraining touch of stony minerality and delicate sheen of oak beneath. In the mouth it is full textured and the fruit is ripe. Flavours verge on the tropical again, but a citrussy, orangy character plus very nice acidity pull the wine back to the centre. Long with sweet fruit into the finish.