Vinification: soft pressing, refrigeration followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature (around 17°C) and the addition of selected yeasts to enable greater control of the the fermentation process. Sauvignon grapes are particularly suited to vinification that uses low-temperature skin fermentation, which is carried out before pressing by allowing skin contact with the must at a controlled temperature (10-12°C) for a period of about 12 hours. This practice allows for the extraction of aromatic flavour precursors which are typical of Sauvignon and the process is carried out on part of the grapes. The ripening of the must continues on the lees until the spring, after which bottling takes place.
Organoleptic description of the wine
aromatic, green peppers and tomato leaf.
dry, crisp, fresh and full.
Aperitif, starters, shellfish such as lobster, spiny lobster, scampi, light creamed soups and broths. This wine is best served at a temperature of 10-12 °C.