Aromas of apples and pears, with some floral notes; the palate is delicate but concentrated, stylish with lively acidity but no greenness.

climate

a temperate, Mediterranean, maritime climate. During the peak summer months of the growing season, temperatures can often spike to 35 degrees Celsius. The chill in the night air adds the much needed acidity to the grapes.

soil

Large deposits of stones, rocks, pebbles, quartz and gravel in the soils.

vinification

60 % SAUVIGNON, 40 % SEMILLON. Harvesting is done both mechanically and manually, immediate transport of the grapes to the cellar avoids oxidation and thus ensures the arrival of a top quality raw material. 100% of the harvest is subject to skin maceration. After pressing, the must is intoned and the alcoholic fermentation takes place entirely in 40% new and 60% one year old barrels. Maturation on fine lees with regular stirring for an additional 6 months.