Varieties: Sauvignon Blanc
Total Acidity: 7,7g/l
Residual sugars: 2,1g/l
Winemaking: The hand-picked grapes went through a tight selection process in the vineyard and winery. After gentle crush and only 3h of skin maceration, the juice undergoes 48h of static decantation. Fermentation occurs naturally in
stainless steel tanks with battonage during the first part of the ageing and sur-lees for 3 months.