| Grape varieties |
Sauvignon 60% - Semillon 40% |
| Harvest |
Hand-picked in crates. |
| Winemaking |
Skin maceration for 7 days at 4°C.
Fermentation in jars at 16-18°C with indigenous yeasts.
Blocked malolactic fermentation.
|
| Breeding |
6 months on fine lees in jars: 60% stoneware and 40% terracotta. |
| Tasting temperature |
12° - 15° |
| On-call time |
1 to 5 years |
| Tasting |
Nose: Garrigue, eucalyptus, mentholated.
Palate: aniseed, volume.
Finish: mineral. |
| Wine and food pairing |
Monkfish tail on fish velouté, butternut velouté with truffle, cheese. |
