Pneumatic pressing in the absence of oxygen. Clarification of juice after 24h cold soaking. Temperature-controlled fermentation at 18°C in stainless-steel tank. Ageing on fine lees.
Dry white wine of great aromatic complexity, dominated by notes of grapefruit, pear, pineapple. The nose is fine, subtle, very mineral. The palate is full, well balanced by good acidity, well-integrated and harmonious overall, the Sauvignon Blanc aromas expressed with generosity.