2024
Perfect pairing with appetizers, starters, fish, seafood, shellfish and crustaceans, white meat, poultry, international cuisine, cheese, and fruit-based desserts.
Aged on fine lees until bottling, the final blending of the different vats takes place in January, with bottling occurring at the beginning of the year.
Extended maceration of Sauvignon Blanc. Harvested ripe and without sulfites, the grapes are destemmed and lightly crushed during vatting. Fermentation temperatures range between 18 and 20°C, significantly higher than the traditional liquid-phase fermentation of Sauvignon Blanc. The cap, formed by the grape skins, is frequently submerged to achieve the desired wine structure (a pleasant expression of bitterness). The vat is handled differently, with oxygen introduced during crushing to specifically develop exotic flavors. As in traditional white winemaking, the lees are regularly stirred after alcoholic fermentation and during maturation to build the mid-palate.
Straw-colored wine with golden highlights. Sparkling, shortly after bottling.
The nose primarily reveals exotic notes of fresh pineapple and lychee.
On the palate, notes of blood orange, citrus peel, and candied citrus are particularly expressive.
Straw-colored wine with golden highlights. Sparkling, shortly after bottling.
The nose primarily reveals exotic notes of fresh pineapple and lychee.
On the palate, notes of blood orange, citrus peel, and candied citrus are particularly expressive.
