GRAPE VARIETIES

Sauvignon Blanc, Sémillon

WINEMAKING

Controlled skin contact - pressing and short settling - alcoholic fermentation (50% in oak barrels and 50% in vats). Alcoholic fermentation made in oak contributes to a richer mouthfeel and develops volume and aromatic flavors into the wine - Aging on the lees in oak barrels with regular stirring for 2 to 3 months before bottling.

TASTING NOTES

Pale straw yellow with green highlights. Flattering nose with hints of tropical fruit, lychee, and pineapple. Nice floral notes appear when agitated. Seductive, fine, and elegant with lots of fruity aromas (citrus) and a long and refreshing aftertaste.

PAIRING

Seabass fillet with lobster coulis, gratin of salmon, sole, or turbot. Best served between 10°C and 12°C / 50°F and 54°F.

KEY FACTS

• Low yield (30hl/ha), hand-picked grapes
• Vegan friendly
• Sustainably farmed: certification in process
• Typical “flacon bordelaise” bottle of the 18th century