Grape: 100% Sauvignon Blanc
Altitude: 650/700m a.s.l.
Plant density: 4,500 vines/ha
Training system: spurred cordon
WINE-MAKING AND AGEING
Yield: 45 quintals/ha
Harvest Period: beginning of September
Harvesting method: manual, in boxes
Fermentation: takes place at a controlled temperature never exceeding 18°C, for about 20 days.
Ageing: in stainless steel, on the lees until the end of April, then it’s racked, and rests until bottling. Bottle: bottled in September. The wine is released after 6 months in the bottle.
Color: greenish yellow with golden reflections. Nose: complex, with hints of citrus and grapefruit. Balanced, with light toasted notes. In the mouth: interesting for its fullness and minerality, backed by good acidity.