SAUVIGNON GRIS

The vines are located in the town of Saint-Bris, at an altitude of between 210 and 250 m. They are planted on clay-limestone soils of the Kimmeridgien.

After a maceration of 12 to 24 hours in the press, long and gentle cycle in whole harvest in the pneumatic press. After a light static cold settling, the vatting and fermentation take place in wood. Alcoholic fermentation under the action of indigenous yeasts. The vinification is without input.

Aging lasts one year, in Burgundy barrels of 2 to 6 wines.