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.
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.
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.