Description
50% Sauvignon Blanc, 30% Sémillon, 20% Muscadelle
All grapes are hand-harvested and sorted before undergoing an eighteen-hour maceration. The grapes are then gently pressed into a steel tank where selected yeasts begin fermentation. Under temperature control, the lees are removed and are allowed to oxygenate for one to three weeks, after which they are reincorporated. The wine then rests until settled and is bottled with a small amount of SO2. Organic/biodynamic.
