SAUVIGNON BLANC 2016

  • > Vineyard and soil: Stony upper soil, with gravelly, loamy subsoil
  • > Harvest: Mid to end of September by multiple manual selection
  • > Fermentation: 90% Cooled fermentation in steel tanks at 18-20°C, 10% in barriques at 22-24°C
  • > Vinification: in steel tanks on the fine lees
  • > Alcohol: 13.3%vol
  • > Residual sugar: 2.2g/l
  • > Acidity: 6.7g/l
  • > Description: yellow-green, ripe aroma of gooseberries and white currant, full of intense fruit components that end in a magnificent acidity
  • > Recommended with:Ideal with all shellfish dishes, hearty fish dishes and various hard cheeses.
  • > Serving temperature: 10-12°C.