Vinification: soft pressing, refrigeration and static decantation of the parts in suspension, decanting of clean must, fermentation at controlled temperature (about 17 ° C) with the addition of selected yeasts for a better control of fermentation. Sauvignon grapes are suitable for vinification with cryomaceration, which is obtained before pressing, keeping the skins in contact with the must at a controlled temperature (10-12 ° C) for a period of about 12 hours. This practice allows the extraction of the aromatic precursors typical of sauvignon and is carried out on part of the grapes.
The maturation of the must continues on the lees of yeast until spring, when it was bottled.
aromatic, green pepper and tomato leaf.
dry, dry, fresh, full.