From a modest 2.5-hectare plot of younger vines comes a white that speaks more in undertones than headlines. Harvested by hand, left to ferment at its own pace with wild yeasts, and given nine quiet months in steel, it emerges taut, luminous, and quietly insistent. There’s a salinity that seems destined for oysters—whether bright and briny on the half shell or cloaked in a crisp fry.