Gris de Sauvignon

For some of the carefully selected plots, the grapes are handpicked then chilled to 5°C. Grapes from the other plots are harvested during the coolest hours of the night and undergo 6 to 8 hours of maceration at 16°C before pressing. Maceration for the entire harvest then takes place for 5 days at between 5 and 8°C to release and preserve as many of the aromas present in the skins as possible. These aromas are released when they come into contact with yeasts and yield the expected thiol-derived flavours that are typical of this grape variety.

Enticing pale pink in colour with rose petal hues. The nose reveals a delicate yet intense bouquet with subtly interwoven scents of redcurrant, pear and citrus, particularly pink grapefruit. Pleasing balance on the palate that starts off supple and reveals flavours of white-fleshed fruit and a fresh finish that is sustained by lingering notes of grapefruit.