VARIETIES: 80% Semillon, 20% Sauvignon Blanc
COLOR: Light gold color.
NOSE: Hints of white ginger, apricot, and honey.
PALATE: Flavors of peach, creamed apple, apricot, and peach. Balanced and sweet, with 150 g/l residual sugar, and great acidity and potential for long aging.
WINEMAKING: The harvest is performed by experienced grape pickers in three to six successives elective pickings, in order to collect at the ideal ripening stage of “noble rot.” Extracted through slow pressings, the rich and pure must ferments in oak barrels. Ageing then starts with 9 month in oak barrels, in the coolness of the cellars and is regulated by the weekly topping of the barrels and regular rackings. This is then followed by another 9 months in stainless steel tanks before bottling.
VARIETIES: 67% Cabernet Sauvignon, 22% Merlot, 10% Cabernet Franc, 1% Malbec
COLOR: Pale pink color.
NOSE: Fresh red fruits, with hints of passion fruit and wild strawberry.
PALATE: Tangy redcurrant and bitter cherry flavors, with good energy and wonderful acidity.
WINEMAKING: Produced using the saignee method, preserving freshness. The must is then clarified by natural settling, followed by temperature controlled fermentation in stainless steel tanks. Aged for 4 - 5 months in stainless steel.
VARIETIES: 100% Sauvignon Blanc.
COLOR: Bright straw color.
NOSE: Powerful aromas of blackcurrant, passion fruit, and wild strawberry.
PALATE: Elegant, fresh, and complex, with lively minerality, with flavors of peach, kiwi, and lemon pulp.
WINEMAKING: After hand sorting at the winery, the grapes are pressed, then the free run must is separated from the press must, and each clarifies by natural settling. Fermentation in temperature controlled stainless steel tanks, followed by aging on the lees for 5 - 7 months before bottling.