Grape variety : 100% sauvignon
Production area : 0,20 hectares
Density : 6,900 feet/hectares
Average age of vines : 35 years old
Soils : kimmeridgian marls (80%) and clay-limestone (20%)
Soil and vine work and maintenance : Natural sodding, mechanical weeding (intervine) under the rows, mowing between the rows. Winter curettage to limit the death of vine stocks (wood disease). Removing the buds. Reasoned use of phytosanitary treatment.
Harvest : by hand– September 12th, 2018
2018 Production : 10 hectoliters (48Hl/ha)
Vinification and winemaking : Low pressure pressing (pneumatic press) whole harvest (50%) and entirely destemmed after skin maceration for 24 hours (50%). Cold stabilization for 48 hours. Settling. Alcoholic fermentation in new 500L barrels with selected yeasts (50%) and indigenous yeasts (50%) and
temperature control. Aging on fine lees for 12 months with regular stirring. Spontaneous malolactic fermentation (50%). 1 racking. This wine is neither filtered nor fined.