2024
A gastronomic wine, ideal for pairing with all types of fish, grilled or baked, as well as in ceviche or tartare; seafood such as fresh oysters and clams.
Aging: Regular movements throughout its post-fermentation process for 3 months in stainless steel.
Harvesting involves cluster selection in the vineyard during harvest and berry selection at the winery during the harvest process. The grapes are destemmed and pressed under oxygen protection. Maceration in the press lasts 4-12 hours. The wine is then settled by gravity and undergoes a long fermentation with native yeasts developed in the pits of the vat from the vineyard. Fermentation takes place at a controlled temperature of 15-18°C with constant stirring of the fine lees.
Pale yellow, with slight green reflections on the rim of the cup.
Intense aroma with a complex profile, combining tropical fruits with citrus notes and a mineral base.
The main characteristic of this wine is its palate. A Sauvignon Blanc with structure and volume, which fills the mouth and lingers there for a long time.
Pale yellow, with slight green reflections on the rim of the cup.
Intense aroma with a complex profile, combining tropical fruits with citrus notes and a mineral base.
The main characteristic of this wine is its palate. A Sauvignon Blanc with structure and volume, which fills the mouth and lingers there for a long time.
