WINE ESTATE
• In the Graves terroir this estate is composed of old vines between twenty to forty years old.
• 8 hectares (20 acres).
• Production: 40,800 bottles.
SOIL • Clay-gravel soils over a limestone bedrock.
GRAPE VARIETY
• Sauvignon blanc: 50%.
• Semillon: 50 %.
• This blend gets the very best out of the Graves terroir.
VINIFICATION
• Hand picked.
• Techniques in respect of the production cycle, using cutting-edge technologies.
• Fermentation: 2 weeks in barrels.
• Ageing: 9-12 months in oak barrels with stirred lees (bâtonnage).
REWARDS
• Vintage 2001: Silver Medal: Concours Général Agricole de Paris 2002.
• Vintage 1996: 85/100: Wine Spectator 1997.
FOOD PAIRING • To appreciate with all kind of fish or white meats to end with soft cheese.
TASTING NOTES
• “Very fresh white that stands out for its roundness, with
fruity and floral flavors on the palate. Complex
nose, roasted coffee aromas”.
