Grape variety: 100% Sauvignon Blanc
Altitude: 650/700 meters above sea level
Exposure: North-South
Vines per hectare: 4,500 
Pruning method: spur cordon

 

Vinification and Ageing
Yield: 35 tons per hectare
Harvest: beginning of September
Harvesting method: by hands, in boxes

Fermentation: temperature-controlled fermentation at 18°C max, for approximately 20 days

Ageing: in stainless steel vats until the end of April, followed by racking and bottling

Bottling: the wine is released for sale 3 months after bottling

Tasting notes
Color: greenish yellow with golden reflections

Aroma: complex with hints of citrus and grapefruit. Balanced with slightly toasted notes

Palate: full and mineral, good acidity