WINEMAKING Tasting of the grapes to decide on harvesting time. Night time mechanical harvest using meshes so that whole grapes can be vatted. Maceration on the skins. Pressing. Cold stabilisation. Racking. Addition of yeast. Alcoholic fermentation between 16 and 18oC.
TASTING NOTE A clear yellow colour with grey glints. This wine shows a great aromatic expression of the vine: boxwood, citrus, tropical fruit hints. The sparkle adds to the delicacy of Sauvignon fragrances an exalted freshness. The bubbles enhance the aromatic richness of this unique Sauvignon.