The bestselling white wine in the "Les Jamelles" range, our Sauvignon Blanc is a dry, aromatic wine with intense, exuberant aromas and a round, refreshing finish.
The grapes are harvested early in the morning to avoid hot daytime temperatures. They are transported rapidly to the winery where they are pressed after a short period of skin contact (about 8 hours). Alcoholic fermentation takes place in stainless steel vats at low temperatures (15 to 18°C) to obtain as much fruit and freshness as possible. Contact with the air is avoided as far as possible in order to preserve the full aromatic potential of the grapes. Then, this Sauvignon Blanc is aged for a few months on its fine lees, in a carbon dioxide atmosphere, to preserve the wine's freshness. Early bottling. In order to preserve the wine's natural acidity, malolactic fermentation is not carried out.
- Appearance: Lovely pale yellow colour. - Nose: Rich, aromatic wine, with intense scents of fruit mingled with typical Sauvignon aromas such as gooseberries, passion fruit, green tomatoes, wild strawberries and lemons. It also displays floral nuances (honeysuckle), and a mineral "flinty" scent from the limestone soil. - Taste: This is a very fresh wine with good acidity and a natural hint of CO² which gives it freshness. The finish is rich, round and well-balanced. This is a very fresh, easy drinking wine, ideal for an apéritif or for drinking with food.
This Sauvignon Blanc is made from grapes from the Gard département, near Nîmes (terroir, minerality), from the plains of the Hérault to the north of Béziers (roundness, complexity, fruit), and from the Aude Valley (fruit, complexity) near Carcassonne, a region which has a number of similarities with the Loire Valley, where Sauvignon Blanc comes from (limestone soils, a cool climate but lots of light and enough rainfall to prevent dryness). The final part of the blend comes from the east of the Aude (cool region: acidity and freshness). The vines are relatively young. They are grown on terraces and are pruned using the "cordon de Royat" (trellised) method. The average yield is around 40 to 50 hectolitres per hectare.
Serve well chilled (8°C), as an apéritif, with seafood, fish or summer dishes (asparagus, mixed salads).