- Soil type : Clay and limestone on a lagoon bed with salt content
- Early ripening grape variety
- Mechanical harvesting at night to avoid oxidization and preserve the expression of the delicate varietal aromas
Macerated partly on the skins and partly by direct pneumatlc pressing; the must is racked at 8°C and then undergoes a three-week low-temperature fermentation. lt is then stirred and matured on fine lees for three months.
Cynthia Buzzard –
My first taste of 2016 Sauvignon Blanc was in California, Palm Desert, at a small French Cafe. The first sip and I was In Love. Enjoyed with Moules Frites. Now trying to purchase a bottle and it’s not easy to find. Guess I’ll have to travel to you. I withhold one star to try 2017.