Sauvignon Blanc

The grapes are machine harvested between 4 and 9 AM, after tasting the berries. After skin-contact maceration, which lasts 8 to 12 hours, the grapes are pressed, followed by cold settling, then cold stabilization between 8 and 10°C for a few days. The filtered fine lees are then reincorporated, and the must undergoes fermentation at temperatures of between 16 and 18°C.

The wine is dealcoholized sous vide at 35°C to preserve aromatic freshness until it reaches an alcohol level of 0%. Natural citrus and tropical fruit flavours are then added.

The nose reveals a fresh, fruity profile underscored by aromas of tropical fruit (passion fruit) and notes of citrus (grapefruit, pomelo). Lively and delectable on the palate boasting remarkable length and a delicate touch of salinity on the finish.