The Sauvignon grapes are hand-picked, and the whole clusters are gently pressed, followed by a racking for natural sedimentation. A slow fermentation takes place, followed by aging for 9 months on the fine lees, partially in large wooden barrels and partially in stainless steel tanks. The blending occurs three months before bottling.
In the glass, it shows a sparkling yellow-green color. The bouquet of this Sauvignon is exotic and captivating, featuring multiple fruity notes of mango, papaya, lime, and ruby grapefruit, along with herbal aromas like lemongrass, lemon balm, mint, and green tea. There's also a hint of gooseberry and mineral undertones of flint. On the palate, there's an interesting interplay between the fruity aromas and delicately mineral notes, blending into a harmoniously full flavor that becomes bold and persistent in the aftertaste.
It pairs very well with dishes like oysters, salmon tartare, or seafood crudo, but also complements green apple risotto with grilled arctic char, steamed lobster, herb-crusted lamb with braised asparagus, or aged goat cheese.
To fully appreciate its style, this wine should be served at a temperature of 12/14°C.