Mainly trained in the Guyot system, the vines of our Sauvignon benefit from marl and sandstone soils of Eocene origin. The healthy and perfectly ripe grapes are harvested by hand, to preserve the integrity of the berry. Carefully destemmed and left to macerate for a short period, the fruit is then soft crushed and the must obtained is allowed to settle. The must ferments in temperature-controlled stainless- steel tanks. After fermentation, the wine settles on the lees for a few months to enhance savoriness, creaminess and aging potential. The bottled wine is then aged in temperature-controlled binning cellar.

Pale straw yellow, with subtle green highlights. The nose is intense, complex and refined: delicate hints of boxwood, tomato leaf and yellow pepper give way to elderflower, broom, acacia, linden and vanilla. Peach, citron, pineapple, lychee and passion fruit follow, with a closing trail of aromatic herbs, ginger, sage, peppermint and flint. On the palate, fresh and harmonious, with great finesse. Rich and complex, with citrus and tropical notes, it lingers long with a pleasing mineral and balsamic finish.