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