It has the original Sauvignon character with gooseberry, green apple and herbs on the nose. The palate is taut and full, with the subtle saltiness that’s characteristic of the limestone soil, and lively acidity on the finish. The hand-picked grapes from the 0.8-hectare plot were quickly pressed after they arrived at the cellar, then it was fermented in temperature-controlled tanks, where it was also aged for four months, on the fine lees. April bottling on the site, at the cellar.