This is the second vintage of a new wine. Jose Manuel O. Fournier went to see Didier Dagueneau to learn how he fermented his Sauvignon to obtain a good integration of the oak. It is fermented in 500-liter French oak barrels where the wine ages for one year before bottling. It has slightly exotic notes and the wood influence is very subtle, very similar to a Pouilly Fume. The palate is medium-bodied, with great acidity, balanced, and elegant, with ripe flavors. All their Sauvignon is harvested in two steps, one at 11% and another one at 13%, to keep acidity and avoid the extremely tropical aromas, looking for balance between acidity and herbaceous notes.