The Sauvignon grapes are harvested by hand; the bunches are then gently pressed whole, followed by settling through natural sedimentation. Slow fermentation takes place, followed by ageing for 9 months on the fine lees, partly in large wooden barrels and partly in stainless steel vats. Blending takes place three months before bottling. Energy value (E): 339kJ - 82kcal/100ml
In the glass, it has a sparkling greenish-yellow colour. The bouquet of this Sauvignon is exotic and captivating, with multiple fruity notes of mango, papaya, lime and red grapefruit, as well as herbal aromas such as lemongrass, lemon balm, mint and green tea. There are also hints of gooseberry and mineral undertones of flint. On the palate, there is an interesting interplay between the fruity aromas and the delicate mineral notes, which blend into a harmoniously full flavour that becomes bold and persistent on the finish.
It pairs very well with dishes such as oysters, salmon tartare or shellfish crudités, but also with green apple risotto with grilled wild char fillet, steamed lobsters, roast lamb in a herb crust with braised asparagus or matured goat’s cheese.
To fully appreciate its style, this wine should be served at a temperature of 12–14°C.
