Grape: 100% Sauvignon

Average age of the vines : between 20 and 30 years
Soil : silty clay
Exposure: South West – Mid-hill – Alt 150 m
Planting density :
Between 7500 to 8000 vinestocks per hectare.
In the vineyard : in organic conversion, all work is done
manually except ploughing.
Yields : between 40 and 5 hl per hectare. Depending of the
vintage.

Vinification : Fermentation takes place slowly in stainless
tanks at temperatures between 18 and 23°. Indigenous
yeasts.
Ageing on lees during 8 to 12 months

Tasting notes : The colour is bright with green reflections.
Its nose is characterized by an explosion of citrus aromas
such as pink grapefruit, and notes of passion fruit.
The mouth is straight, acidulous, juicy and mineral.
Food pairing : we immediately and highly recommand our
Eclat with cheese, especially goat one. As an example, enjoy
it with a simple green salad with grilled goat cheese on
croutons. Humbly universal, our wine will also match easily
with seefood, grilled fishes and long aperitif with the people
you love.
To serve at 10/12°C as an aperitif, or between 12 and 14°C
for meal.