Variety:
Sauvignon Blanc
 
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:
4.000 vines per hectare
 
Average yield:
About 1.2 kg per vine
 
Elevation:
175-300 metres above sea level
 
Harvest method:
Bunch selection and manual harvest using small cases
 
Average age of vineyards:
25 years
 
Vineyard exposure:
South-east, south and west
 
Vineyard treatments:
Copper and mined sulphur on leaves and bunches
 
Soil working:
Spontaneous ground cover and cover crop
 
IN THE CELAR
 
Winemaking:
Spontaneous fermentation with native yeasts mainly in stainless steel vats
 
Maturation:
12 months, ageing on the lees
 
Number of bottles: produced
5.000
 
Alcohol content:
13,5 % vol
 
Reducing sugar:
0,4 g/l
 
Total acidity:
5,6 g/l
 
IN THE GLASS
 
Sensory profile:
Dry white wine, fruit-led nose, elegant and minerally with a savoury tropical finish
 
Food matchings:
Vegetable soups and velouté sauces, pasta and rice with vegetables, asparagus, eggs or seafood
 
Serving temperature;
10-12 °C