Sauvignon Blanc ripens well in the relatively cool-climate around the town of Tours. Here, it develops aromatic aromas whilst maintaining a fresh acidity. After harvesting, the crushed grapes are macerated on their skins for 12 hours in order to extract the aromatic precursors; this is followed by pressing and then a fermentation at around 15C. Before bottling the wine is matured on its fine lees to develop the mouth-feel and aromas further. It shows aromas of exotic fruit with subtle blackcurrant leaf, the palate shows notes of grapefruit and a hint of pineapple.