Sauvignon Blanc et Sauvignon Gris

The grapes are machine harvested between 4 and 9 AM, after tasting the berries. After skin-contact maceration, which lasts 8 to 12 hours, the grapes are pressed, followed by cold settling, then cold stabilization between 8 and 10°C for a few days. The filtered fine lees are then reincorporated, and the must undergoes fermentation at temperatures of between 16 and 18°C.

The wine is dealcoholized sous vide at 35°C to preserve aromatic freshness until it reaches an alcohol level of 0%. Natural citrus and tropical fruit flavours are then added.

The nose boasts a fresh, fruity profile, dominated by aromas of berries (blackberry, blackcurrant), along with a touch of pink grapefruit. The palate is generous and delectable featuring remarkable length and a delicate saline touch on the finish.