Nouvelle Vague

• Red wine - 40% Merlot, 30% Cabernet Sauvignon, 30% Cabernet Franc

  • SOIL: Clay, limestone and gravel

  • YIELD: 55 HL/HA.

  • VINIFICATION :Traditional fermentation in temperature-controlled stainless steel vats. Short maceration.

  • TEMPERATURE: Serve at 16 - 17°C.

  • STORAGE: 2 to 3 years.

• White wine - 95% Sauvignon blanc, 5% Sémillon

  • SOIL: Clay and limestone

  • YIELD : 55 hl/ha

  • VINIFICATION : Skin fermentation, cold pressing and settling, traditional in stainless steel vats at 17°C.

  • TEMPERATURE: Serve at 10-12°C.

  • STORAGE: 1 to 3 years.

• Rose wine - 95% Cabernet Franc, 5% Merlot

  • SOIL: Clay and limestone

  • YIELD : 55hl/ha

  • VINIFICATION : Alcoholic fermentation in stainless steel vats, aged 4 months on fine lees.

  • TEMPERATURE: Serve at 8-10°C.

  • STORAGE: 1 to 3 years.

Quality Designation (AOP, IGP...) : AOP BORDEAUX

Grapes Varieties : see up

Cultural Practices : Conventionnal

Alcohol Volume : 14% for the red, 12,5% for the rosé and 12,00 for the white

Availability (in bottles) : 180 000 bottles

Sustainability : HVE3

Export Countries : Eastern Europe

Awards : n/a