March 2014. Hand picking of the selected bunches in the early morning until temperature of grapes reached 10ºC (50ºF). The clusters go through a berry selection, on the 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 (57ºF – 61ºF). 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 2014_1 (39 downloads)