Reserve Sauvignon Blanc

Description

Winemaking techniques

Maceration on the skins (8-12 hours) and/or cold stabilisation at 8-10°C for several days. Pneumatic pressing.

Fermentation at 16-18°C with selected yeast to reveal the typical character of Sauvignon Blanc. On fine lees for several months before blending.

The wine is kept away from oxygen throughout the winemaking process.

Tasting notes

A pale, bright yellow colour with some touches of green.

On the nose, this wine offers up an alchemic combination of citrus fruit (lemon and lime), white flowers (honeysuckle) and hints of exotic fruit and nettle.

Elegant on the palate with beautiful balance between the soft attack with its fresh fruit and blackcurrant leaf aromas, and the lovely minerality paired with grapefruit notes.