From 17th to 20th September.
Harvest Under cloudy weather.
Same maturing for both grappes Sauvignon et Semillon.
The vintage was not easy due to the weather : extremely rainy spring and early summer, then a dry and
warm month of July followed by a hot August with cool nights.
The grapes are brought to the cellars in small loads. An initial prefermentation cold macération precedes the very délicate pressing of 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.