From March 13th to April 16th. Hand picking of the selected bunches in the early morning until temperature of grapes reached 10ºC. Last selection through sorting table. Destemming and crushing under carbonic protection.
Pressing is conducted in a pneumatic press and then separated. The clear juice is fermented mainly with the yeast strain. Cold stabulation for 6 days. Fermentation temperature: 14ºC – 16ºC. Once fermentation is complete, each wine is racked from its gross lees. Then they are maintained on its fine lees with stirring between 1 to 3 times a week according to the tasting. Three months later, the wine was blended and maintained on its very fine lees with stirring between zero and two times a month until September.
Sauvignon Blanc 2012_1 (44 downloads)