Our estate is made up of two terroirs: limestone-clay gives the wine lemon and exotic fruit aromas and a fullness on the palate, whilst boulbènes sand-clay soils offer herbaceous and lime notes with a taut touch.
The grapes are pressed and the juice undergoes active maceration on the lees for five days at 5 to 8°C. This helps to release and preserve as many of the aroma precursors in the skins as possible, which will later reveal the typical aromas of the Sauvignon Blanc grape when they come into contact with native yeast. On fine lees in vats and eggs. This helps prevent oxidation of the wine’s aromas and adds richness, body and complexity on the palate.