Goes very well with butter-fried free-range chicken stuffed with seasoned goat cheese, or breaded fish nuggets with anchovy mayonnaise.

Four different blocks ofA small part of the sémillon was fermented in French oak barrels to add complexity to the wine. The wine was aged on the lees for four months before being bottled. n vineyards planted at an altitude of between 204 and 295 meters and in the immediate vicinity of the ocean. This produces grapes that are perfect for the production of high-quality Sauvignon Blanc and Sémillon wines. All blocks are dry land vineyards and have a natural low production. A combination of these conditions results in concentrated grapes with intense aromas. The grapes were harvested early in the morning by hand in 10 kg towed crates and pre-cooled before being sorted, destemmed and crushed by hand. Skin contact was limited to six hours, and the free-running sap was drained to settle overnight before being inoculated with a selected yeast strain. Fermentation took place at controlled temperatures between 12° and 14° C.

Allergy information: Contains sulfites