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Blend: this vintage emerged from a 50% Sauvignon and 50% Sémillon grape blend.
Vinification: skin contact maceration to increase the aromatic power and the freshness. The wine ferments exclusively in barrels. This wine is aged for 8 months on the lees (that need to be stirred); this enhances this vintage’s complexity, delicacy and aroma intensity and guarantees the best expression of our terroir.
Surface area: 2 hectares
Average age of the vines: 20 years old
Average yield: 35 hl/ha
Average annual production: 9 500 bottles