A Réserve wine matured in stainless steel vats for several weeks on fine lees to ensure beautiful complexity.
Maceration on the skins (8-12 hours) and/or cold stabilisation at 8/10°C for several days – Pneumatic pressing.
Fermentation at 16-18°C with selected yeast to reveal the typical character of Sauvignon Blanc. On fine lees for several months before blending.
The wine is kept away from oxygen throughout the winemaking process.