“Sauvage” is Cattin’s new organic, sustainably farmed, vegan friendly label produced with minimal intervention, no additives and only the native/savage yeasts. Grown on high altitude soils of gravel, sand and south-facing clay and limestone. Slow, gentle pressing avoids crushing the stalks and pips to minimize extracting bitter flavors and tannins and is followed by slow, natural fermentation in temperature-controlled stainless-steel vats, generally lasting from four to 10 weeks. The nose shows apricot, brioche and a touch of fresh lemon. On the palate it shows pleasant acidity with apricot, honeysuckle and dash of spice tones, then a nice long stony finish.