Welcome to the estate
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Burgundy’s only sauvignon — vibrant and charming.
The vineyard is located in the commune of Saint-Bris-le-Vineux, on the Portlandian — a limestone soil typical of the Bas-Auxerrois — with a northwest exposure. We practice a reasoned approach to viticulture having obtained the HVE level 3 label, which translates into ploughing which activates the organic and microbial life of the soil, partial grassing on certain plots and the use of natural fertilizers and treatments against diseases.
After a long and delicate pressing and a cold settling of about twenty hours, fermentation takes place around 16 to 18°C using indigenous yeasts. Malolactic fermentation is carried out on fine lees from November to mid-April, followed by light fining and earth filtration for a clear, stable wine before bottling at the estate. Aging takes place exclusively in thermoregulated stainless steel vats, preserving freshness and fruitiness while allowing low-temperature fermentation that best develops the wine’s aromas.
With a golden color and green highlights, this very attractive wine expresses notes of white peach and grapefruit, supported by a mineral character on the finish.
