The plots that produce the grapes for this wine, are located on clay-limestone soils known as Kimmeridgian marl. Vinified by traditional methods, the wine undergoes a cold racking that preserves the aromatic nature of the Sauvignon Blanc grape; it is matured on the fine lees for a minimum of six months, which gives body to the wine. The nose is subtle and delicate, revealing apple and acacia flower scents alongside traces of struck flint. The palate is fresh, showing richness in the mouth and a sustained finish.
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