||Altitude: 450-500 m. a.s.l.
|Composition of the land
||Mix of limestone and clay, with gravelly subsoil.
||The grapes were carefully harvested by hand into small bins and then softly pressed. The must was fermented at controlled temperature (18-19 ° C) in stainless steel tanks.
||Refined for an additional seven months in tank before being bottled in May.
||The Montan Sauvignon pairs well with asparagus, fish and lighter meat dishes.