This wine is created from 1.45 hectares of Sauvignon Blanc. The young vines, around ten years old, are planted with average density on limestone-clay soil and grown using biodynamic methods. The vines are well cared for. The soil is worked, green manure is added, de-budding takes place as does manual leaf removal.
In the cellar, there is little human involvement which allows the variety and the terroir to shine through. After being harvested by hand, the grapes are pressed straight away, left to settle for 48 hours and then, the remaining grape matter is removed. Natural yeasts carry out the fermentation process which takes place in vats and wooden casks. Then, 55% of the wine is placed in wooden casks to mature, 33% of it ages in vats and the rest matures in sandstone amphorae. This cuvée wonderfully combines the liveliness of the Sauvignon Blanc and the elegance gained from being left to mature on its lees. This golden wine reveals a delicate blend of citrus fruits and apples with a woody touch coming through. A freshness appears on the voluminous palate which moves into a long-lasting finish.