Production
Grown on flint, clay and limestone soils, the Sauvignon Blanc grapes are destemmed and crushed in an pneumatic press. After controlled settling, the juice undergoes alcoholic fermentation at about 18-19°C with selected yeasts. Ageing then takes place on the fine lees with no malolactic fermentation.
Tasting notes
A pleasant aromatic and pithy blend of gooseberry, white flowers and citrus on the nose, complemented by quite a rich peachy and lemon palate that has lovely texture and a moreish, slightly grippy finish.
Food match
A great, refreshing aperitif wine that can also be enjoyed with all kinds of smoked or grilled fish, classically good with a fresh goats cheese and happily works with the "difficult-to-pair" asaparagus.
