Les Calcaires

Terroir: Oxfordian limestones, locally known as caillottes and griottes. The soil is shallow and stony.

Exposure: Planted halfway up the slope (240–260 m in altitude) with southern, south-eastern, and south-western exposure.

Vineyard management: The vines are mainly hoed. Pruning: Short, single Guyot. Disbudding if necessary. Integrated crop protection.

The vines: Sauvignon Blanc. Planting density varies according to the age of the vines, ranging from 6,800 vines/ha for the oldest vines to 8,800/ha for the youngest.

Vinification: The grapes were hand-picked. The whole bunches of grapes were transferred to the pneumatic press by means of a belt in order to avoid bruising the skins. After cold settling, the must underwent fermentation in thermo-regulated tanks for approximately 30 days with frequent stirring. The wine was racked late, and was bottled in September 2012.

Visual: Clear, pale yellow.

Nose: Grapefruit, lime and wet chalk.

Palate: Notes of citrus fruits, nice material with a good length. Mineral and a touch of saltiness. Serve at a temperature of 9 to 10°C. This wine may be served on its own as an aperitif or with fish.