Gris de Sauvignon

Description

Winemaking techniques

By machine, between 4 a.m. and 9 a.m., to take advantage of the cool temperatures and limit oxidation phenomena.

A long maceration period of 8 to 12 hours to extract the colour from the Sauvignon Gris skins. Pressing in a low-pressure pneumatic press, then winemaking at controlled temperatures, as for white wines, in order to reveal the grape’s natural aromas.

Maturation on fine lees. The wine is kept away from oxygen throughout the winemaking process. Bottled early to preserve freshness.

Tasting notes

The typical colour of a ‘vin gris’, very pale with a delicate hint of salmon.

Captivating nose with intense and delicate aromas of jasmine, juniper berry, lemon and peach.

Beautifully balanced on the palate, smooth in the attack with a fresh, lingering, wonderfully mineral finish. This wine perfectly pairs the softness of peach with the vibrancy of citrus.