Les Cailloutis is for the most part a Redzina fine fragmented chalk stones mixed with a light friable clay over a chalk bed rock.

For the coté ouest the plan in the vineyard is to limit the vineyard vigour and to pick late at full ripeness. The Semillon component is 60-year-old vines with no records but typically planted 0,90x1,90m. The clone chosen for the Sauvignon Blanc is 530. High-density plantations for the competition aspect and secondly to reduce the number of buds/vine. The inter row area is grassed down with a red fescue grass. Canopy management is simple with leaf plucking carried out on the shaded side of the vines to keep the microclimate warmer; three light summer trims.

Here the winemaking is straightforward protective processing, reasonably long and cool fermentation and battonage of the lies. The fruit is machine harvested with PMS added on the machine. The fruit is crushed for skin contact of 8 hours in the Pera 40 airbag press or in the Vinomatic. The juice and wines are handled as much as possible in anaerobic conditions. Free run and initial pressings to 0,2 bar are kept separate and the cut-off is decided on the oxidation. Extended cold settling at 3- 5° C for 7 to 21 days depending on the native yeast activity. The must is fermented using selected EC118 PDM yeast, initially at about 18°C, later, to slow the fermentation rate the must is cooled down to 7°C. The ferment goes to term and for a month after dryness the wine has its lies stirred weakly with no SO 2 . Some of the wine is fermented in allier oak barriques. The wine is cold stabilised by the contact process, medium earth filter, blended, adjusted to 22 mg/L free SO2 and bottled.

Beautifully layered-complexity of classic melon-lemon-peach aromas on the nose. Generous richness on palette, citrus notes on attack linked by creamy middle due to extended lees contact, gentle oak backgrounds lively fruit. Clean fresh finish

Scallops, trout with almonds, fricassee of rabbit, sautéed chicken with wild mushrooms

One to five years maxi