Variety:
A selection of Sauvignon Blanc grapes
 
IN THE VINEYARD
 
Soil:
Flysch, interbedded clayey-textured marl and sandstone
 
Planting pattern:
Small parcels surrounded by woodland
 
Vineyard location:
Hillslope terraces
 
Training system:
Single Guyot
 
Average density:
4.500 vines per hectare
 
Average yield:
About 1.2 kg per vine
 
Elevation:
200-300 metres above sea level
 
Harvest method:
Bunch selection and manual harvest using small cases
 
Average age of vineyards:
35 years
 
Vineyard exposure:
East and South-east
 
Vineyard treatments:
Ground cover treatments: copper and mined sulphur
 
Soil working:
Spontaneous ground cover
 
IN THE CELAR
 
Winemaking:
Spontaneous fermentation with native yeasts in French oak barrels
 
Maturation:
12 months, ageing on the fine lees
 
Number of bottles: produced
1.400
 
Alcohol content:
12,5 % vol
 
Reducing sugar:
0,3 g/l
 
Total acidity:
4,8 g/l
 
IN THE GLASS
 
Sensory profile:
Dry white wine, tropical fruits, minerality, full savoury palate
 
Food matchings:
Pasta and rice with vegetables, asparagus, eggs, sea fish
 
Serving temperature;
10-12 °C