Characterised by an aromatic freshness linked to citrus fruit notes, box wood and broom.


Elegant, musky and elegant on the palate.


Mechanical harvesting. Rapid destemming and crushing of the grapes. Skin contact for part of the crop followed by pressing. Cold settling of the must. Alcoholic fermentation at controlled temperature until the sugar is used up, to provide a dry wine, in the presence of yeasts selected according to the required profile.


Ageing on fine lees.


The Sauvignon Gris grape variety is a very old mutation of Sauvignon. It gives a pale yellow colour to the wine.

Food Pairing

As an aperitif or to accompany fish or soft cheeses.