Domaine Les Fumées Blanches

Description

Winemaking techniques

The grapes are pressed and the juice undergoes active maceration on the lees for five days at 5 to 8°C. This helps to release and preserve as many of the aroma precursors in the skins as possible, which will later reveal the typical aromas of the Sauvignon Blanc grape when they come into contact with native yeast. On fine lees in vats and eggs. This helps prevent oxidation of the wine’s aromas and adds richness, body and complexity on the palate.

Tasting notes

A pale, bright yellow colour with some touches of green. White peach and mint aromas come through first on the nose, then mingle with lemony touches.

Elegant on the palate with beautiful balance between a soft attack and a lingering, mouth-watering mineral finish.