Sauvignon Blanc – Pétillant

Description

Winemaking techniques

Date of optimum ripeness determined by tasting each plot, harvesting 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), pneumatic pressing then cold stabilisation at 8-10°C for 5 to 8 days, based on tasting.

Fermentation at 16-18°C to reveal the typical natural aromas of Sauvignon Gris.

Tasting notes

Pale, bright yellow colour. Huge aromatic complexity on the nose with smoky and citrus aromas emerging, followed by riper touches of apricot and peach to create a denser whole. On the palate, fine bubbles reveal intense Sauvignon Gris notes supported by the wine’s freshness.