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Gold Medal Sommelier Wine Awards SWA 2018
Fresh and aromatic with a rich, round and well-balanced finish.
100% Sauvignon
Food pairing: Aperitif, seafood, fish or summer dishes (asparagus, mixed salads).
Serving temperature: 8°C
Tasting notes:
Our Sauvignon Blanc has a lovely pale yellow color.
It is rich and aromatic with intense scents of fruit (gooseberry, passion fruit, green tomato, wild strawberry and lemon).
It also displays floral nuances (honeysuckle), and mineral "flinty" scents from the limestone soil.
It is very fresh on the palate with a good acidity and natural hints of CO2 which give its freshness.
Rich, round and well-balanced finish.
Soil:
This Sauvignon blanc is cultivated on limestone soils of the Gard département, in the plains of the Hérault, and the Aude Valley.
A part of the blend comes from the east of the Aude (cool region).
The young vines grown on terraces and are pruned according to the "Cordon de Royat" method (trellised).
The average yield is 40 to 50 hl/ha.
Vinification:
Grapes are harvested early in the morning and transported rapidly to the winery.
Pressing is made after a short period of skin contact (about 8 hours).
The alcoholic fermentation took place in stainless steel vats at low temperatures (15 to
18°C).
Then, the wine is aged on its fine lees for a few months in a carbon dioxide atmosphere. Early bottling and no malolactic fermentation.
Gold Medal Sommelier Wine Awards SWA 2018
Fresh and aromatic with a rich, round and well-balanced finish.
100% Sauvignon
Food pairing: Aperitif, seafood, fish or summer dishes (asparagus, mixed salads).
Serving temperature: 8°C
Tasting notes:
Our Sauvignon Blanc has a lovely pale yellow color.
It is rich and aromatic with intense scents of fruit (gooseberry, passion fruit, green tomato, wild strawberry and lemon).
It also displays floral nuances (honeysuckle), and mineral "flinty" scents from the limestone soil.
It is very fresh on the palate with a good acidity and natural hints of CO2 which give its freshness.
Rich, round and well-balanced finish.
Soil:
This Sauvignon blanc is cultivated on limestone soils of the Gard département, in the plains of the Hérault, and the Aude Valley.
A part of the blend comes from the east of the Aude (cool region).
The young vines grown on terraces and are pruned according to the "Cordon de Royat" method (trellised).
The average yield is 40 to 50 hl/ha.
Vinification:
Grapes are harvested early in the morning and transported rapidly to the winery.
Pressing is made after a short period of skin contact (about 8 hours).
The alcoholic fermentation took place in stainless steel vats at low temperatures (15 to
18°C).
Then, the wine is aged on its fine lees for a few months in a carbon dioxide atmosphere. Early bottling and no malolactic fermentation.
102 Left
Wine Code: FD0065
Gold Medal Sommelier Wine Awards SWA 2018
Fresh and aromatic with a rich, round and well-balanced finish.
100% Sauvignon
Food pairing: Aperitif, seafood, fish or summer dishes (asparagus, mixed salads).
Serving temperature: 8°C
Tasting notes:
Our Sauvignon Blanc has a lovely pale yellow color.
It is rich and aromatic with intense scents of fruit (gooseberry, passion fruit, green tomato, wild strawberry and lemon).
It also displays floral nuances (honeysuckle), and mineral "flinty" scents from the limestone soil.
It is very fresh on the palate with a good acidity and natural hints of CO2 which give its freshness.
Rich, round and well-balanced finish.
Soil:
This Sauvignon blanc is cultivated on limestone soils of the Gard département, in the plains of the Hérault, and the Aude Valley.
A part of the blend comes from the east of the Aude (cool region).
The young vines grown on terraces and are pruned according to the "Cordon de Royat" method (trellised).
The average yield is 40 to 50 hl/ha.
Vinification:
Grapes are harvested early in the morning and transported rapidly to the winery.
Pressing is made after a short period of skin contact (about 8 hours).
The alcoholic fermentation took place in stainless steel vats at low temperatures (15 to
18°C).
Then, the wine is aged on its fine lees for a few months in a carbon dioxide atmosphere. Early bottling and no malolactic fermentation.
