SOIL:
Selected plots located on clayey or silty slopes.


VINTAGE AND VINIFICATION:
The grapes are harvested mid-september. We make an over-night skin maceration at low and controlled temperatures, and cold settling at 12°C.
We vinify at 14°C during 25 days in stainless steel and thermoregulated tanks, then the juices are matured on fine lees.

TASTING NOTES:
This Sauvignon has a pale yellow robe with green tints, and a very aromatic nose of lemon and citrus. Fleshy and well-balanced in the mouth.

SOMMELIER ADVICES:
Best served at 9°C within two years. You may enjoy it as an aperitif or with your favorite light dishes like starters, fine fishes, and soft cheeses.