Grape variety: Sauvignon Blanc
Cultivating area: Steep gravelly slopes at 500m a.s.l. (1640 ft); high day/night differences in temperature let the grapes ripen slowly and yield a highly aromatic wine
Vinification: Short temperature-controlled maceration and gentle pressing. Fermentation and aging in stainless steel tanks.
Serving temperature: 10-12 °C (50-54 °F)
Food pairing: Fresh herbs and fish – like salmon and trout. Makes splendid company for asparagus and poultry dishes.