Soil : Our Sauvignon Blanc is made from five rigorously selected terroirs, and obtains its freshness and minerality from the Bassin de Thau, the Etang de Marseillette, the upper Aude valley, near Limoux, and the Ouest-Audois. In some of these areas, the difference in temperature is very marked between very hot days and very cool nights and allows the development of the sought-after citrus aromas; the slopes of the Orb, north of Béziers, bring roundness to the wine.
Elaboration : The grapes are harvested very early in the morning, or even late at night. They are quickly transported to the vat room to be pressed. The alcoholic fermentation is made quickly in stainless steel tanks at 18-20°C. Contact with air is avoided. Maturing lasts a few months on fine lees at low temperature, under a carbonic atmosphere. There is no malolactic fermentation to keep the wine fresh. Bottling is done quickly, Sauvignon Blanc being one of our first grape varieties to be bottled.