Soil: limey-clay of granitic origin and pumacitic lime, with a depth of 2.5 m.
Harvest: The grapes were harvested from 15 to 20 March, when they had reached the peak of their aromatic potential. The clusters were hand-harvested at night and then transported to the winery, in order to preserve the quality and character of the variety.
Vinification and maturation
Winemaking: The must was protected from contact with the air throughout the process, which began with a cold maceration for 6 to 12 hours to increase the contact between the juice and the skins of the grapes. Next came a slow fermentation at a constant temperature of between 12ºC and 15ºC, which enabled the fruit and mineral aromas typical of the variety to be drawn out.
Ageing: After fermentation, the wine was aged over its lees for four months, and battonage was used to gently move it so as to increase the volume and complexity in the mouth.
Colour: pale green.
Aromas: This wine has good intensity and citrus and tropical fruit aromas, such as lime, grapefruit, pineapple and pear, intermingle with gentle herbal notes.
Palate: This medium-bodied wine with its vibrant acidity retains the freshness characteristic of Sauvignon Blanc. Notes of citrus fruit are again apparent in the mouth.
Storing: This wine can be stored for up to 4 years in the right conditions.
This wine is a great aperitif and also pairs well with salad, seafood, ceviche and fish.