Description

A Sauvignon with a mineral and airy foundation, emblematic of its terroir. Balancing liveliness and depth, with a dense, full-bodied texture, the wine unfolds with notes of salt and citrus. The finish is invigorating and chalky, with just the right amount of tannin to offer excellent ageing potential.

In the vineyard, in the cellar

A 3-hectare plot of Sauvignon on a south-west facing hillside. Terroir of clay and flint on Upper Cretaceous rock. The vines are trained using the simple Guillot method. The vineyard is cultivated using organic and biodynamic methods. Approximately 8,000 vines per hectare. Les Romains is made from vines aged around 35–40 years. Average yield: 40 hl/ha. The grapes are destemmed and then conveyed to the pneumatic press via conveyor belts to ensure maximum care. Natural vinification, fermentation with indigenous yeasts. Cellar work is carried out in accordance with the lunar calendar.

Food and Wine Pairings

Belon oysters

. Scallops and fresh pasta with cuttlefish ink

. Lobster mousse. Dry Crottin de Chavignol

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