Yield control of about 65 hl/ha obtains the varietal character of Sauvignon Blanc. Rigorous optimal maturity preserves the aromatic character of the grapes. The alcoholic fermentation is performed quickly to preserve freshness, and there is no malolactic fermentation. One to two months on the fine lees gives more structure to the wine. The wine is then stored in stainless steel tanks with temperature control (13°C) until bottling.
Served chilled. Delicious with oysters, seafood, salads and goat's milk cheese.