From the French word for concrete, the Méthode Béton is named for Cuvaison's technique of fermenting the wine in cement eggs, which they refer to as Méthode Béton. Seeing no oak or malolactic fermentation, but enhanced contact with the lees, concentrated fruit tones and a rich texture are encouraged. The wine offers a resplendent bouquet of jasmine and orange blossom, and notes of lemongrass, quince and lime. On the palate the wine is expansive, unfurling broad, tropical flavors of pineapple and grapefruit. A lush finish provides a silky finale.