Notes of citrus and exotic fruits in the bouquet. Fruity, fresh, and well-balanced on the palate. Pairs with seafood, fish, shellfish, asparagus, snails, and as an aperitif. Serve at 8-10°C, 2 year cellaring.
Specifications
| Vinification | Grape harvest with optimal maturity (analysis and tasting of grapes). Sorting, stemming, and direct pressing of the grapes for the most part. Maceration with skins (20-25%), static or cold settling for 12 to 24 hours. Slow fermentation at 18°C for 3 weeks in thermoregulated stainless steel tanks. No malolactic fermentation. Racking after fermentation is complete, then aging on the fine lees up until bottling. |
| Vineyard Soil | Sandy clay |
| Harvest | Mechanical |
| Tasting Notes | Notes of citrus and exotic fruits in the bouquet. Fruity, fresh, and well-balanced on the palate. |
| Food Pairings | Seafoods, fish, shells, asparaguses, snails, or in aperitif. |
| Cellaring | To drink in two years. |
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