Grape Varieties: 100% Sauvignon Blanc Soil: The soils in the vineyard are mainly composed of Kimmeridgian and Portlandian (Upper Jurassic) calcareous clay. The subsoil is limestone. Viticulture: The soil is worked around each vine to improve microbiological soil life. Most of the parcels have grass growing between the rows of vines to prevent soil erosion and ensure better ripening of the grapes. No herbicides, insecticides, etc. are employed. Practicing organic but not yet certified. The vines are pruned according to the single Guyot method and later in the growing cycle the winemakers perform disbudding and green harvest to an extent that varies each year in order to limit production and obtain healthy and homogenous grapes. Harvest: Manual harvest; sorting of the grapes on the sorting table. The choice of growing methods used and the harvest date are crucial to ensure that the grapes reach their peak of ripeness. Vinification: The winemakers use gravity (no pumping). The juice, and later on the wine, is handled as little as possible so that it expresses all of the aromatic characteristics the terroirs have to offer. Gentle pressing of the grapes. Vinification and aging in clay cement tanks on the fine lees for 8 months (depending on the vintage). Tasting Notes: Clear, straw color. The nose is expressive with notes of citrus and a hint of tropical fruits. On the palate, it is fresh and vibrant, ripe yet balanced, and not at all aggressive. Medium length on the fruity finish.