Refined blended wines signed by our cellar masters, expressing their personalities, sensitivities and creativities.

Story

The wine
"Originally from the Loire Valley region, I travelled through the vineyards of Germany, Romania, Bordeaux and Cahors, which opened my senses to the fabulous world of wine. As an oenologist, attached to my region, through meetings with winegrowers of the Loire Valley, in love with their profession, proud and eager to share their passion, I return to work in the Loire Valley in order to sublimate the grape varieties and the terroirs.
In love with the Sauvignon grape variety, I appreciate its aromatic complexity counterbalanced by freshness, vivacity and minerality. I have chosen this cuvée especially for you and I hope that it will give you as much pleasure to taste as I had in making it. "

Nicolas Emereau, cellar master
Terroir
Chalky soils giving a nice touch of "smokiness".
Vinification
The grapes are selected early in the morning and at maturity, after careful monitoring in the vineyard, and harvested with care on an aromatic profile of fresh and ripe fruit in order to bring a beautiful complexity. Light settling to preserve the aromatic potential. Vinification at a controlled temperature (19-20°C) to bring out the varietal potential of the Sauvignon.
Ageing
Aged on fine lees with regular stirring of the lees for 5 months to give it a richness in the mouth and a beautiful minerality.
Varietals
Sauvignon blanc : 100%

Advice

Serving
Served chilled (10-12°C).
Tasting notes
Elegant nose, with a superb aromatic palette, mixing grapefruit, orange peel, minerality (smoky notes characteristic of the grape variety). A hint of ripe blackcurrant. The mouth, fresh and fleshy, is marked by a beautiful balance and a nice roundness. Tense and persistent finish with citrus notes (candied lemon and orange zest). An elegant wine.
Food pairings
Pair this wine with grilled or roasted fish, scallops, leek fondues and recipes with lemon sauces, matured goats' cheeses.
Suggested recipe: Minestrone of duck and foie gras.