CE QUI NOUS LIE

Mechanical harvest in September. Maceration before fermenting and 5 to 8 hours before pressing for Sauvignon blanc grapes. Low-temperature fermentation (16°C). Ageing on lees during two weeks before sulfite input. Tangential filtration.

This fresh, luminous white wine charms with its liveliness and lovely zesty tension. The nose reveals vibrant citrus notes intertwined with hints of exotic fruit. On the palate, the attack is crisp and refreshing, carried by a freshness that lingers into a clean, zesty finish.

Aperitif, seafood, goat cheese

Mechanical harvest in September. Maceration before fermenting and 5 to 8 hours before pressing for Sauvignon blanc grapes. Colombard and Sémillon grapes are pressed directly. Low-temperature fermentation (16°C). Ageing on lees during two weeks before sulfite input. Tangential filtration.

Clear, pale golden colour. The nose opens with fresh citrus aromas. The palate is lively and refreshing, revealing delicate floral notes and a finish with remarkable aromatic ripeness.

Grilled prawns, sea bream ceviche, fresh goat’s cheese

Mechanical harvest in September and October. 20% of grapes are thermo-vinified: warm up to 70°C to extract colour and fruit before cooling at 20°C for fermentation. The remaining 80% are destemmed and sorted before going to the vat. Fermentation starts between 20-25°C. Pumping-over with oxygen. Devatting 15 days after, then tasting. Free-run juice and press-juice are separated before malolactic fermentation. Sulfite input and racking. Ageing in vat with wood input. Filtration.

Deep garnet colour with purple highlights. The nose is elegant and expressive, combining black fruit aromas with subtle spicy notes. The palate is precise and well-defined, supported by silky tannins and discreet, well-integrated oak.

Mediterranean vegetable tart