About 35% of the grapes are harvested at lower sugar levels to add greener notes and crisp acidity. The second pick is done when the grapes are physiologically ripe, which brings through fruity and tropical notes. This method of harvesting in two stages promotes a complex wine with balanced acidity. Generally, the Sauvignon Blanc grows on alluvial terraces.
Grapes are harvested by hand for greater quality assurance. The grapes were cooled overnight before it was destemmed and pressed. Free run juice and pressed juice were kept separate until final blending after primary fermentation and ageing. The wine was cold fermented for 15 days at temperatures between 14º and 18° Celsius.
Minimal contact was maintained for 3 months in order to give greater fullness to the final wine. The various components were blended after ageing.
This vintage was great for producing Sauvignon Blanc wine. The summer was drier resulting in concentrated grapes and the afternoon breeze cooled the grapes off. The grapes were therefore healthy and concentrated, and the resulting wine bursting with tropical flavors.
100% Sauvignon Blanc
Acidity: 7.2 g/L
Residual Sugar: 3 g/L
Yellow-green color. The nose is complex with passion fruit, grapefruit and ripe
fig aromas. The palate is fruity with a balanced acidity.
Food pairing by our chef
Lime grilled shrimp and avocado salad.