‘Les Fumées Blanches’ (meaning ‘white smoke’) owes its name to the morning mist that covers the Sauvignon Blanc vines at the foot of the Montagne Noire between the Atlantic and the Pyrenees.
By machine (between 4 a.m. and 9 a.m.) to take advantage of the cool temperatures and limit oxidation phenomena. Maceration on the skins (8-12 hours) and/or cold stabilisation at 8/10°C for several days. Pneumatic pressing. At 16-18°C with selected yeast to reveal the typical character of Sauvignon Blanc. On fine lees for several weeks before blending. The wine is kept away from oxygen throughout the winemaking process.