The Sauvignon Blanc variety is widely grown in the Loire region and is generally used for the production of dry white wines. This variety has a tendency to be highly productive although it is often sensitive to disease. Renowned for producing wines that are at once balanced, fine and lively, it develops mostly fresh aromas (boxwood, blackcurrant buds) and fruity aromas (citrus and exotic fruits).
Plots with the best balance between soil, plant and microclimate are selected: North-facing hills for this wine. Control of yields via optimal management of nutrition and de-budding. The Versant Sauvignon vines are situated on sunny north-facing slopes near Puichéric (Languedoc-Roussillon). The soil is made up of clay-limestone marl which retains humidity so the plant develops well.
Work in reducing atmosphere preserves the sparkle of the aromas. Pneumatic pressing. Stabilization on the deposits for 5-6 days to extract the precursors of thiols. Cold static clarification (48 hours). Alcoholic fermentation in stainless steel temperature controlled vats.
4 months in stainless steel.
Brilliant pale yellow color with green tints. Intense nose with both fresh aromas (lime, kiwi, box) and ripe ones (pear, passion fruit). Palate tinged with brightness lengthening with mineral hints of citrus and blackcurrant buds.
Serve at 10°C. Cellaring potential : 3 years.