GRAN RESERVA SAUVIGNON BLANC
DENOMINATION OF ORIGIN
Bunches are picked at night and immediately transported to the winery in order to preserve the quality and character of this variety. The must is protected against oxygen throughout the fermentation process. Cold maceration is carried out prior to fermentation between 12 and 14 hours to increase skin contact. The fermentation is slow with a permanent temperature control between 53 °F and 59 °F to extract the characteristic fruit and mineral aromas of this variety. After maceration, the wine remains in contact with the lees for three months, with slow bâtonnage to maximize lees contact, attaining greater body and complexity. In order to intensify the fruit character typical of this variety the wine is not aged in oak.
Complex and elegant, with a mix of citrus and tropical fruit aromas such as lime, grapefruit, pineapple and pear, complemented by gentle notes of minerals and herbs.
Elegant with vibrant acidity, retaining the freshness typical of the variety. The palate reveals citrus notes leading to a mineral finish which adds complexity to the wine.