TERROIR :
The Mediterranean and Oceanic terroirs of the Limoux region are home to the Sauvignon grape. Wines made from these two terroirs have different qualities that are complementary when blended.

50 % Mediterranean Terroir :
- Soil : Sandstone, limestone clay
- Topographic situation : upper slopes (100-150 m)
- Climate : hot and dry (less than 600 mm of rain a year)
On this terroir, our Sauvignon is distinguished by its full-bodied flavor, aromatic richness and exotic fruit aromas.

50 % Oceanic Terroir :
- Soil : molasse, alternating with layers of limestone and clay.
- Topographic situation : south-facing hillsides, at 100-150 m
- Climate : Atlantic breezes create a year-round temperate, humid climate (800 mm of rain a year) except for the summer.
Wine from the Oceanic terroir is fresh tasting, bringing flavorful notes of blackcurrant and lychee to the blend.
Plots are subject to a Quality Charter, which guides the wine growers’ cultivation practices, producing healthy, well-ripened grapes in an environmentally respectful way. Specifications also apply to pruning, exposed foliage area, removal of foliage and harvesting conditions.

HARVESTS :
Ripeness tests, analyses and twice-weekly grape taste tests all help the wine maker to precisely pinpoint the harvest date.
Grapes are then manually picked and transported in crates to the vinification site. Thus maximum care is taken to ensure that the integrity of the grapes is preserved right up to pressing.

VINIFICATION :
- Extraction of juice by direct pressing on pneumatic presses
- Clarification of juice by cold filtering
- Fermentation in stainless steel tanks at low temperature
- Maturing on lie for three months
- Malolactic fermentation not done

ANALYSES :
Alcohol : 12.75 % vol
Total acidity : 5.80 g/l expressed in tartaric acid.
pH : 3.35

TASTING NOTES :
Robe : bright yellow with green lights
Nose : aromas of buds, blackcurrant and exotic fruit
Palate : with its exotic fruit flavor, this wine offers a beautiful balance of creaminess and freshness.
Serve at 10-12 °C with seafood, shellfish, raw or smoked fish or hard cheese.