2019, Sauvignon central France, northeast of the city of Bourges. Vinification, pneumatic pressing, then cold racking followed by 14 days of fermentation at 18°C in stainless steel vats. Clay and limestone.
Expressive, with floral and fruity notes; slightly vegetal. Fresh on the attack, really fleshy and full-bodied with typical Sauvignon characteristics. Fish in sauce, seafood, fresh goat’s cheese, aperitif. Drink at 10 oC. Cellar potential of 2 to 3 years.
Aperitif, Fish and Shellfish, Fish in sauce, Goat's cheese, Lighter Meals, Salads