The winemaker: Famille Langlois
Average annual production: 35 000 btles
Alcoholic Degree: 13.5% ​​/ vol
Available in: 75cl

Grape variety: 100% Sauvignon blanc.
Type of Soil: Clay – limestone on Kimmeridgian marl
Yield: 60 hl / ha
Age of the vines: 25-45. years
Harvest: mechanical

Winemaking & Maturing
Optimal maturity. Gravity handling of berries. Cold pre-fermentation to concentrate the aromasFermentation in temperature-controlled stainless steel vats. Aging on lees until March – June (6 to 9 Months). Light filtration and bottling from March to July

“pale yellow color with silver reflections. Nose: lemony and exotic fruit notes on a light mineral background. Aromas of pear and peach skin appear after aeration. Palate: supple, fresh and lemony attack. The finale recalls the ripe fruit and peach-apricot notes »

Keeping and conservation
3-5 years

Gastronomy - Culinary pairings:
To Serve at 10-12 ° C.
Excellent as an aperitif, it will also accompany your fish, your white meats and the crottin de chavignol.Good watch with : Prawns with citrus fruits; Roast guinea fowl with spices; Crottin de Chavignol.