The domaine is 90% red – wine focused, so we were lucky to get a bit of the Sauvignon Blanc. The parcel is tiny, less than 1 hectare, exposition is Southwest with an altitude of 45 Meters above sea level. The wine is made from grapes that are 100% hand-harvested, and of course the vineyard is organic – so no chemicals, certified Organic. The soil is clay-siliceous; the clay brings the roundness, and the siliceous part gives the wine a great minerality The planting density is 4500 vines per hectare and the pruning is Guyot Simple. The wine is made using indigenous yeast and SO2 is under 60. The yield is very low 30HL per HA, even though the vines are young – only 10 years old Ph – 3.30 R.S. g/l - 1.7 Cork- Diam 3 Vinification Notes -> - The grapes are pressed directly. - The juices obtained are cold-settled by simple natural decantation. - Fermentation takes place naturally (indigenous yeasts) at regulated temperature (18°). - This is followed by aging in stainless steel vats on fine lees regularly stirred for 4 months. Vintage Notes – Early bud break in Spring with very low humidity which limited mildew. The wines had a full maturity and we’re picked at peak ripeness, this was a “sunny” vintage. Tasting Notes – Pale yellow color – on the nose, we get citrus fruit and a touch steely, but mostly just a lovely floral nose and on the palette it’s zesty with a slight hint of white peach and white flower – just delicious!