Atlantique Sauvignon Blanc

Vineyards along the western coast of France are cooled by Atlantic Ocean breezes and produce some of the world’s finest Sauvignon Blanc grapes. A classic French white.

Drouet Frères supply the fabulous Sauvignon grapes that are harvested at full maturity. Slow and gentle pressing follows the first phase of skin maceration to extract the aromatic compounds contained in the skins. Light racking after fermentation in stainless steel tanks between 13C and 15C for 18 days.

SKU: WO00182 Categories: , , ,

Description

Vineyards along the western coast of France are cooled by Atlantic Ocean breezes and produce some of the world’s finest Sauvignon Blanc grapes. A classic French white.

Drouet Frères supply the fabulous Sauvignon grapes that are harvested at full maturity. Slow and gentle pressing follows the first phase of skin maceration to extract the aromatic compounds contained in the skins. Light racking after fermentation in stainless steel tanks between 13C and 15C for 18 days.

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Specifications

TASTING NOTES
Vibrant tropical fruit and citrus aromas blend with intensely fruity and zesty flavors
making this bone dry white a fresh and delicious crowd pleaser. Suitable for vegetarians and vegans.

PAIRINGS
This aromatic Sauvignon can be enjoyed on its own as an aperitif. It will also accompany grilled fish and Asian cuisine.

GRAPES
100% Sauvignon Blanc

ALCOHOL
12%

RESIDUAL SUGARS
1.9g/L

pH
3.4

MALOLACTIC
NO

The Producer

Vineyards near the West coast and along the banks of the river Loire are cooled by Atlantic Ocean breezes and produce some of the world’s finest Sauvignon Blanc and Cabernet Franc grapes.

Drouet Frères supply the fabulous Sauvignon grapes that are harvested at full maturity. Slow and gentle pressing follows the first phase of skin maceration to extract the aromatic compounds contained in the skins. Light racking after fermentation in stainless steel tanks between 13°C and 15°C for 18 days.

Prime Loire Valley vineyards on soils of Gabbro shale near Nantes and the siliceous and calcareous clay of Anjou supply the fabulous Cabernet Franc grapes that are harvested at the end of September. After gentle pressing and careful racking, the alcoholic fermentation is started at low temperature (12-15°C). After 2 weeks fermentation, the wines are racked then left for a few months on the fine lees.