The grapes are picked by hand and placed into small lug boxes. At the cellar, berries are again sorted by hand before going into the press. After pressing, the juice spends about 24 hours on the skins before being transferred into 1000-litre stainless steel tanks for fermentation. After three months on the lees, a selection is made from the various tanks and blended together.
Seafood dishes are the perfect fit with the Sau-vignon Blanc. The combination will present an explosion of flavors. Also an ideal pairing with chicken, vegetable dishes and salads.