Preparation notes:
The Sauvignon blanc grape is harvested in mid-September. The extraction of the must is carried out by pneumatic presses, thus limiting the pressure at which the free-run must is obtained. Once the impurities have been removed from the must, fermentation begins with selected yeasts at a controlled temperature, not exceeding 17ºC Bottled at the beginning of March 2021.
Tasting notes:
Visual appearance is yellow. Clean and shiny appearance with marked tears. Varietal aromas, notes of green fruit, notes of citrus fruit (grapefruit and lime), herbaceous notes (freshly cut herbs, green pepper and asparagus), and mineral notes stand out. On the palate tasty, fresh and balanced Serve at a maximum temperature of 8ºC to enhance its organoleptic characteristics.
