Grape variety : 100% sauvignon
Production area : 2,55 hectares (0.42ha of young vines)
Density : 6,800 feet/hectares
Average age of vines : 28 years old + young vines 3 years old
Soils : kimmeridgian marls (80%) and clay-limestone (20%)
Soil and vine work and maintenance : mechanical weeding, hoeing and use of green manure. Curettage to limit the death of vine stocks (wood disease). Fist year of conversion to organic farming (phytosanitary treatment : cupper, sulfur and orange peel essential oils.
Harvest : mechanical – September 8th, 9th, 11th and manual September the 9th
2017 Production : 73 hectoliters
Vinification and winemaking : Low pressure pressing (pneumatic press). Cold stabilisation for five days. Clarification. Alcoholic fermentation with selected yeast and
control of temperatures. Light stirring. Maturing on fine lees. Two rackings. Filtration before bottling. No tartaric stalilisation.
Appearance : Pale yellow with golden shimmers
Aroma : fine and delicate with notes of white-flesh, exotic and citrus fruits.
Taste : As per the aroma, citrus tastes are paired with tasty and chalky notes. A good length on the palate for this leaserly wine, ideal as an apéritif or with goat cheese.
Aging : 3 years