Made with 100% Sauvignon grapes

Soil:

Clay loam, limestone

Exposure:

Northeast

Training method:

Classic Guyot, espalier

Vinification:

Off-the-skin, reductive, with temperature-controlled fermentation (18°C); after fermentation and the first racking, the wine ages on the lees for 5 months with periodic stirring (bâtonnages).

Aging:

It is bottled and aged for several months before being released.

Careful protection from oxidation with the use of inert gases (nitrogen and carbon dioxide) allows the grape variety's aromatic character to be preserved and enhanced.

Color:

Straw yellow with light greenish reflections

Nose:

Clean, ample, aromatic, with notes of peach, passion fruit, greens, and grapefruit

Taste:

Savory, full, warm, with a lingering, aromatic aftertaste

It pairs well with cold appetizers and fish dishes.