Sauvignon Blanc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes are hand harvested early morning at 20-23.5 balling. The winemaking processing is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately 5 hours skin contact before a light pressing. Two days of juice settling followed by racking and addition of selected yeast. Fermentation is at 11°C for approximately 24 days.

With a cool continental climate, diverse soil types, unpolluted air and free-flowing crystal-clear waters.

Finally, the wine is further maturated on fine lees for additional 4 months with a monthly battônage of tank before the final blending and bottling.