Mostly Auxerrois with a touch of Muscat, this canny blend combines fruit from different terroirs and vintages. Roughly half is pressed directly, whilst the other is macerated as whole bunches for ten days, before pressing to old barrels for a year of rest. The nose impresses with gentle scents of white flowers, whilst the palate is all slate, salt and green citrus. A pure, vibrant Alsatian bistro wine that makes so much sense alongside the region’s robust cuisine.