The manual harvest, the sorting of the grapes and brief skin contact was followed by gentle pressing, then fermentation in stainless steel tanks, and five months of ageing on fine lees. It presents the aromatic diversity of Sauvignon Blanc: in addition to the ripe quince, fresh citrus fruit and cool, wet, stony notes also appear. It is characterized by harmonious complexity, lusciousness and taut acids. After breathing for a good while, pleasant notes of pineapple and ripe yellow fruits can also be discovered in it.