Grapes are mechanically harvested in the middle of September. After pressing, the must is clarified for 24 hours. Once decanted, wine ferments for 8 days in stainless steel vats at 68°F. Special yeasts are added (NT116 & FW), selected for their pure Sauvignon Blanc characteristics. After the alcoholic fermentation, wine is racked and aged on fine lees. The wine is ready to be bottled very early (January/February) and sold immediately for optimal freshness.
A shining Sauvignon with sharp green brightness. The nose is elegant without over-exuberance, a fair and harmonious expression of white flowers, elderflowers and acacia, balanced with a light minerality. After a silky attack, the middle of the palate wakes up in a pleasant freshness, finishing with fruity notes of white peaches and lychees.