I CLIMATIC YEAR
It was a rainy period during the flowering of the vines. As a consequence, the yield of the 2002 vintage was lower than previous years and brought about concentrated wines. During maturation and harvest the weather conditions were remarkable, producing perfectly ripe and healthy grapes.
II. HARVEST CONDITIONS
The Sauvignon variety was picked before the Sémillon, and the harvests were spread out over the second week of September. Controls on the maturity of the grapes (sanitary state, sugar and acidity levels) were carried out on a regular basis before and after the harvest. This led to plot selection and the sorting of grapes at arrival.
III. VINIFICATION AND AGEING
As the quality of the grapes was very good, the skin contact during maceration was intensive, which gave richness and a better aromatic structure to the wine. The alcoholic fermentation was temperature controlled Ageing on fine lees lasted between 2 to 6 months depending on the tanks. Cold settling was used. Cold stabilization and filtration of the wine before bottling. Controls and analyses based on sensory, microbiological and chemical aspects were carried out throughout the different wine making stages IV.
TECHNICAL TASTING NOTE
Beautiful deep and brilliant pale yellow color. Powerful nose accompanied with citrus and mango notes. The slightly mineral feature is pleasant and original. The harmony, volume and nice acidity in the mouth give freshness and vividness. A persistent and pleasant finish with notes of white peaches.
40 % Sauvignon, 60 % Sémillon
Alcohol : 12
Total acidity : 4
Residual sugar : 2g/l