WINEMAKING This is done with the machine (between 4a.m & 9a.m in the morning) in order to take advantage of cool and fresh temperatures thereby avoiding oxidation. Direct pressing is used and yeasts are added as soon as possible in order to promote colonisation. We use selected yeasts for a fast fermentation which reveals the specific aromas of Sauvignon. Fermentation is carried out between 16 and 18C.
TASTING NOTE Pale yellow colour. Very fresh and complex nose with a combination of citrus fruits, lemongrass, green apple and lychee aromas. In the mouth it is elegant and well balanced, with a good length thanks to its acidity. Aromas of green apple and lemon are released.