Varietals : Sauvignon Blanc 50%
Sémillon 40%
Muscadelle 10%
Pruning : Double guyot
Harvest : By hand or manual sorting before machine harvest
Fermentation : After skin- contact and settling, in temperature- controlled stainless- steel tanks
Temperature : 18° to 20° C
Malolactic fermentation : No
Maturation : For 4 months in tanks on lees
Fining : Tartaric precipitation by cold treatment
Aging : 2 to 3 years
Consultants : Denis GALABERT (Œnologique Center of Grézillac)
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