WINEMAKING Plot selection. Berries are tasted to choose the date of harvest. Skin maceration (24 hours) - Pressing – Application of enzymes, and then cold settling (≈ 12h) - Racking – Alcoholic fermentation through selected yeasts to reveal the Sauvignon Blanc aromas.
TASTING NOTE A slightly golden, pale yellow colour. Intense and complex aromas on the nose, with notes of tropical fruit, grapefruit, blackcurrant bud. The palate is well-balanced, with fruit and an acidic finish which makes it long. Nice, long aromas of boxwood and citrus.