The winemaker: Famille Langlois
Average annual production: 5 000 btles
Alcoholic Degree: 13.5% ​​/ vol
Available in: 75cl

Grape variety: 100% Sauvignon blanc.
Type of Soil: Kimmeridgian marl
Yield: 60 hl / ha
Age of the vines: 5. years
Harvest: mechanical

Winemaking & Maturing
Gravity handling of berries from reception at the cellar to preserve the oenological potential. Soft and slow pneumatic pressing to extract and preserve molecules aromatic. Prefermentary cold (6°C) for concentrate the components most noble (tannins, aromatic precursors). Thermo-regulated stainless steel fermentation at 16°C for 10 days. Aging in stainless steel on lees then 4 months inFrench oak barrel (Forêt des Bertranges) on 40% of the volume.

golden dress. Nose: first nose dominated by lemony and honeysuckle notes. Then to airing, fragrances of fresh blackcurrant, dried flowers and hibiscus herbal teas.Mouth: precise attack, straight and lively balance. The aging coats this mouth, melting on an aromatic frame of citrus fruits such as tangerine and orange peel. Warm finish

Keeping and conservation
5-10 years

Gastronomy - Culinary pairings:
To Serve at 10-12 ° C
Good match with : Poultry supreme and its sauce to mushrooms ; Guinea fowl with cider and apple.Cheese: crottin de chavignol aged, soft cheese with a Brie-type bloomy rind truffle or Saint Marcellin