| Grape Varieties |
Sauvignon 50% - Semillon 50% |
| Harvest |
Hand-harvested grapes in crates. |
| Wine Production |
Skin maceration for 10 days at 4°C (50% destemmed and crushed grapes on 50% must from direct pressing). Fermentation in jars at 16-18°C with indigenous yeasts. Malolactic fermentation blocked.
|
| Livestock Farming |
10 months on fine lees in jars: 50% in stoneware and 50% in terracotta. |
| Serving temperature |
12° - 15° |
| On-call time |
3 to 6 years old |
| Tasting |
Nose: Garrigue, eucalyptus, menthol. Palate: Aniseed, full-bodied. Finish: Mineral. |
| Wine and Food Pairings |
Monkfish tail on fish velouté, butternut velouté with truffle, cheese. |
