First selection in the vineyard. Complete harvest in small crates. Pellicular maceration at low-temperatures for 10 hours for the Sauvignons blancs. Pneumatic pressing of the whole harvest for roughly 2 hours. Racking of the must at low temperature for 24 hours in new barrels. Cold stabulation for 5-7 days. Alcoholic fermentation partly in an egg-shaped vat, and partly in new barrels at 15°C-18°C for about 15 days. Aged on lees for 8-10 months with stirring once or twice per week. The wine is not filtered at any stage. All vinification and aging processes take place by gravity.
Full-bodied, full-flavored power. A floral nose with toasted notes and a slight bitterness.
40% Sémillon, 30% Sauvignon Blanc, 30% Sauvignon gris