Cold maceration on the skins at 6–7°C for 20 hours.
Very soft pressing.
Fermentation over approximately two weeks with carefully selected yeasts.
Reductive ageing in steel barrels to April, then at least 60 days in the bottle.
In the mouth
Distinct minerality and tropical fruit notes ranging from mango to papaya, accompanied by an elegant white peach.
In the nose
All the aromas and characteristics typical of a New World Sauvignon.