Sauvignon Gris, a variant of Sauvignon Blanc, has pink grapes. ‘Gris’ grapes fall halfway between red and white varieties.
By machine, between 4 a.m. and 9 a.m., to take advantage of the cool temperatures and limit oxidation phenomena.
A long maceration period of 8 to 12 hours to extract the colour from the Sauvignon Gris skins. Pressing in a low-pressure pneumatic press, then winemaking at controlled temperatures as for white wines, in order to reveal the grape’s natural aromas.
Maturation on fine lees. The wine is kept away from oxygen throughout the winemaking process. Bottled early to preserve freshness.