50% Semillon, 40% Sauvignon Blanc, 10% Muscadelle
Vineyards & Viticulture
The vineyard is over a limestone bedrock that grants minerality to the wines. The topsoil is clay, which contributes complexity and structure.
Clay-limestone, with limestone from the Aquitaine
Harvest & Vinification
100% destemmed, the grapes are then left to macerate for 48 hours on their skins. A natural clarification occurs at a cold temperature of 7°C, without enzymes. The fermentation takes place in stainless steel temperature-controlled vats at 18°C, with macro-oxygenation and stirring of the lees throughout the 8 months of aging. Muscadelle is aged in oak barrels, Semillion and Sauvignon Blanc are aged on the lees in vats. Bentonite (clay) is used for fining, and filtration is minimal.