Parcel selection from our plots of Sauvignon Blanc and Sauvignon Gris planted on asteriated limestone. Manual harvesting of both grape varieties is carried out simultaneously. After pressing the whole clusters, the musts are quickly cold-stabilized before a light settling. Alcoholic fermentation then takes place in barrels (with indigenous yeasts), lightly toasted and not new. The purpose of this barrel fermentation is to support the wine's density and to highlight its fresh, saline finish. A 10-month ageing period further enhances aromatic complexity, emphasizing dominant notes of white and yellow fruits, while rounding out the mid-palate.