Grape variety: Sauvignon 100%.
Vineyard: clay soil, exposure south-east.
farming system: Guyot pruning.
Harvest: end of August/beginning of September, hand picked.
Vinification: cryomaceration for 12 hours at 8°C, soft pressaura and fermentation at a controlled temperature of 15°C. Aging on fine lees for 4/6 months in steel.
Matching: with fish and meat appetizers, fish first courses.