A mixture of vines and new Pinot Gris clones on Millardet 101-14, Couderc 3309, SO4 and Riparia Gloire rootstock. All grapes are destemmed and lightly crushed with a minimal skin contact, using a new type of bag press, which permits the juices to drain quickly, reducing the skin contact and minimising the extraction of phenolics. Free run juices were fermented at 15C with CY3079 yeast strains to retain maximum fruit character and add weight to the palate. Small amounts of other varietals may be included in the cepage, adding interest by enhancing the aromatics and flavour. Completely unwooded and unoaked, racked off lees before fining, filtered and bottled early to retain the fresh fruit characters.