Planted 25 years ago on a clayey-limestone terroir dating back to the Kimmeridgian, the vines extend on average over 10 or so hectares divided among six plots. This white sauvignon is aged on fine lees in a stainless-steel tank for 10 to 18 months. Tonic and full-bodied sauvignon. Fresh and salty wine.

Goes beautifully with asparagus, shellfish, raw or broiled fish, but also goat cheese and sorbets, among other.