Vintage 2009

Silver Medal at Concours Agricole Paris 2010

Terroir
Sols argilo-calcaires

Grape-varieties
70 % Sémillon , 30 % Sauvignon

Vinification
Samples of the grapes are taken and tasted in order to harvest them at their optimal ripeness It‘s important to us to preserve the uniqueness of each grape variety and its soil (terroir). A first pressing is made to obtain a must of the best quality. A cold maceration for 3 days at a temperature between 6 and 8 °C, with a rough racking to remove the deposits. After a cold stabilisation of 3 days, alcohol fermentation takes place in thermo regulated tanks (average temperature of 17°C). Maturing on lees during several months in stainless steel tanks in order to extract and refine the aromas. This wine is chateau bottled.

 

Pale yellow robe with some green hues. Lovely fruity nose (litchi and lemon) with a fresh attack. Round and smooth in the mouth, with a mineral note at the end.
To be consumed within the two years following the harvest.
To be served between 8 and 10°C with raw vegetables, white meats, fishes, seafoods and oysters.
 

Brilliant colour, rich in fruit aromas like pear, grapefruit and exotic fruit. Mineral notes gives this wine roundness and length. An elegant full-bodied wine...
Read More...
Quality, strictness and tradition... Find our medal wines...