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

The general game plan is to keep the vineyard vigour moderately high and to pick early based entirely on fruit flavour.

The clone chosen for the Sauvignon Blanc is 530.The Semillon component is 60-year-old vines with no records.

High-density plantations 8333 vines par hectare at 0,5x 2,0m for the competition aspect and secondly to reduce the number of buds/vine. Canopy management is simple with no leaf plucking; just two light summer trims 20 cm wider than normal to keep the micro climate cooler.

Here the winemaking is straight-forward-reductive processing, reasonably long and cool fermentation and early bottling. The fruit is machine harvested with PMS on the machine. The fruit is crushed for skin contact of 8 hours in the Pera 40 airbag press or in the Vinomatic. Free run and initial pressings to 0,2 bar are kept separate and the cut-off is decided on the oxidation. Extended cold setteling 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. At 0,5°Bé bentonite is added and the ferment goes to term. The wine is cold stabilised by the contact process, medium earth filter, blended, adjusted to 22 mg/L free SO2 and bottled

Fresh, full fruit flavours already obvious in the bouquet with hints of citrus fruits lemon and fijoa the resulting wine is complex, rich, with the freshness of green apples

Foie Gras, Fish with rich sauce, Blue Cheese, etc

One to five years maxi