Grape Variety:
100% Sauvignon (old vines)
Vineyards:
The grapes come from 40-year-old vines, managed organically, treated
only with copper and sulfur and fertilized with stable manure. The soils, predominantly
clayey and rich in quartz, are located 200 meters above sea level and 10
km from the coast,
in a unique and pristine terroir, characterized by significant temperature variations
between day and night.
Training:
High spurred cordon with 3,300 vines/hectare, to ensure shade
for the grapes and to benefit from sea breezes.
Harvest:
Once fully ripe, the grapes are selected and harvested by hand and
placed in 18-kg crates. The harvest takes place in the last ten days of
August, starting in the early hours of the morning, to ensure a low temperature
of the grapes upon arrival at the cellar.
Vinification:
Before pressing, the grapes are placed in a refrigerated cell overnight to
enhance greater aroma extraction and prevent oxidation. The whole bunch is then gently pressed. This is followed by 36-hour decanting and
fermentation in stainless steel at a controlled temperature of 16°C. All
the energy used during the production process comes from renewable sources.
Wine:
Straw yellow with light greenish reflections. On the nose, it opens
naturally and elegantly with aromas of exotic fruit (passion fruit) with
mineral traces of flint. Fresh and sharp on the palate, it opens
to velvety and aromatic notes, with a savory, harmonious, and persistent finish.