Established on the right bank of the Gironde River, on marine limestone and marl soils particularly adapted to Sauvignon Blanc, a cool, breezy microclimate allows for the retention of acidity in the finished wines, as well as a longer growing season than in the hotter inland vineyards. This permits additional ripening time for the grapes, translating to fuller flavor development while still retaining the refined elegance that is the hallmark of great Bordeaux Sauvignon Blanc.
The Sauvignon Blanc grapes are loaded directly into the press and allowed to macerate on their skins for a number of hours depending on the specific vintage conditions. This allows for additional extraction of aroma, flavor and color. The juice is constantly tasted to prevent the leaching of drying tannins or bitter compounds into the wine. Overnight cold-seettling is followed by stainless steel fermentation and aging, allowing for the production of a fresh, crisp, dry and aromatic Sauvignon Blanc that few winegrowing regions do as well as Bordeaux.