(70% white earth, 30% clots)
Age of Vines:
5 to 40 years
6,500 vines / ha
65 hl / ha
Reasoned, no weed killer, no insecticide, no anti-rot.
Machine with sorting
Long and sweet pressing (3h 30) with juice separation and separate treatment.
Settling after 48 hours in the cold.
Yeasting (neutral yeast).
Fermentation in stainless steel vats and enamel at low temperature (16 and 18 °) for 15 days.
Aging on lees with stirring.
Racking and assembly in February – March.
Filtration and bottling.
Well typed sauvignon with olfaction (blackcurrant bud, citrus fruits, yellow fruits), ample, supple, mineral and fruity on the palate. A harmonious and fresh wine, to taste on a grilled fish, seafood and even as an aperitif.