Grapes are pressed as soon as they arrive at the winery. After settling, the musts are transferred to new barrels for fermentation. Grapes from each plot are pressed and fermented separately. At the end of fermentation, the wines are kept on the lees and stirred regularly until mid-December. After a resting period, the wines are racked and blended before being returned to the barrels to age for about 12 months.

The nose is subtle, with an initial minerality and notes of hot stone and dry grass after a storm. Fruity notes of fresh apricot and some white flowers follow. On the nose and palate, a Sauvignon aroma guides, with a light lemony feel and plenty of freshness on the palate. The confit is discreet, the wood very well integrated, giving life to a chiselled wine.