Gris de Sauvignon – Pétillant

Description

Winemaking techniques

Maceration on the skins (8-12 hours), pneumatic pressing then cold stabilisation at 8-10°C for 5 to 8 days, based on tasting. Fermentation at 16-18°C to reveal the typical natural aromas of Sauvignon Gris. On fine lees for several months before blending to give the wine roundness and preserve its aromas. The wine is kept away from oxygen throughout the winemaking process to protect the wine’s thiol aromas. CO₂ is added using the Charmat method.

Tasting notes

This pale pink wine is light and delicate with aromas and flavours of white cranberry, strawberry and lemon zest.

Lively and crisp on the palate, tart and appetising with a vibrant finish and delicate, creamy sparkle.