From 23rd September to 19th October
Very good conditions for harvesting, following a nice summer which gave a very aromatic Sauvignon.
The grapes are brought to the cellars in small loads. An initial prefermentation cold macération precedes the very délicate pressingof the grapes. The addition of enzymes and the settling of the must are also done under strict cold temprature conditions.
The wine spends approximately 9 months on the fine lees.
The maturing in stave-wood (split, not sawn) oak barrels lasts between 6 and 9 months.
The wine is bottled in May/June and is then rested for few months.
Fresh starters, salads.
Cooked or raw white fish.
Cooked in sauce or grilled white meat.
Fresh or dry goat’s cheese
Eye : nice golden colour with green reflects.
Nose : open nose with exotic fruits aromas as well as soft spicy notes.
Mouth : white flower flavours supple anr round sensations.
A very good stucture, nice and intense wine.
Silver Medal: Allwines Challenge, Miami 2017