Nose
Complex nose with hints of apricot, dried figs and acacia flowers.
Palate
The palate delivers a smooth, sweet mouth-feel with a well-balanced acidity. A lingering finish confirms the persistent fruit taste aromatic sensations.
Growing Conditions
This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on 18-20 April, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines. For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left “untidy”, only slightly trimmed, to protect the fruit from the rays of the sun. At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.
Harvest
The Sauvignon Blanc was harvested in early September.
Winemaking
Fermentation occurs in steel tanks, at about 14°C-15°C (57.20°F- 59°F) for 30 days.
PARTIAL DRYING:
Assisted 20 days
NOTES ON THE PRODUCTION PROCESS:
The grapes are placed in dehumidified rooms where they undergo assisted drying. After they are cooled and pressed, the must starts a slow fermentation that brings out the aromatic elements.
Aging
Stainless Steel
Appearance
Golden yellow colour.
