Grape variety: Sauvignon Blanc
Terroir: Gravelly clay soil on schist
Winemaking: Alcoholic fermentation is carried out in stainless-steel tanks with temperature control. Aged on lees for 4 months
Tasting: A pale yellow colour with green highlights. The nose is fresh and fruity, with citrus aromas. On the palate, it offers a fine, taut freshness, with a lingering finish on a menthol note.
Food pairings: Ideal with seafood, fish baked in foil or grilled, and fresh goat’s cheese
Serving temperature: 6 to 8°C
Cellaring potential: 2 years
Our awards:
- 2024: two stars in the Guide Hachette 2025
