100% Sauvignon Blanc
Vineyard & Vinification Note
Soil: clay-limestone, Kimmeridgian marls – Vineyard: Fourchet – Exposure: south-western – Communes: Morogues
Age of vines: from 5 to 40 years – Density: 7,000 plants / hectare – Yield: 40 to 55 hl/ha – Pruning: Single Guyot with some Cordon de Royat. The soil is worked beneath the rows and grass is grown between them. The vines are disbudded in the spring. Each vineyard parcel is monitored so as to optimise chemical interventions while reducing them as much as possible.
The grapes are pressed immediately using a pneumatic press and the must is cold settled for 48 hours. – The grape sediment is carefully removed and the clear juice is brought up to temperature. – Fermentation using indigenous yeasts takes place under controlled temperatures for several weeks in order to give a maximum of aromatic complexity to the wine. – The first racking takes place in January or February and is followed by ageing on the lees. – Bentonite fining removes unstable proteins and polishes the aromas. – Cold stabilization reduces tartrate crystals. – The wine is Kieselguhr filtered. – The wine is bottled at the estate’s facilities
A fruity wine with citrus notes, rich and full-bodied on the palate with nice vivacity on the finish. – Ageing potential: 3 to 5 years. Vegan.
This cuvée is the perfect complement to shellfish and raw or cooked fish. It is also marvellous with white meat and goat’s cheese. It is ideal for starting off a meal or for enjoying with friends at any time of day.