WINEMAKING The grapes were gently destemmed and cold macerated before pressing. The clean must was fermented at 12-14 degrees C. Temperatures were kept low to preserve crispness, aromas, and intensity in the wine. After approximately three weeks all sugar levels had been converted to alcohol. Our Caliterra Reserva Sauvignon Blanc is unoaked, and the first bottles are ready to drink immediately after fermentation.
TASTING NOTE Nose: Good aromatic intensity on the nose with great freshness and aromas that are highly citrusy and mineral accompanied by notes of green chilli, tomato leaf, and tropical fruits. Palate: The palate offers sharp acidity and plenty of tropical fruit intensity, and all of these characteristics make this a fresh and pleasing wine.