Variety:

50% Sauvignon Gris, 50% Sauvignon Blanc

Harvest:

Manual

Vinification:

Selection of grapes on a vibrating table.

After the harvest which strictly takes place in the early hours of the morning, the grapes come transferred to cold rooms where they will remain for 72 hours at 0° C to avoid oxidation during the pressing phase. This will be followed by soft pressing and contact with the skins for approximately 4 hours, after which natural decantation of the must.

The fermentation is carried out 30% in barrels and 70% in steel tanks at controlled temperatures and will end in large Austrian oak barrels where it will remain for approximately 6 months.

The two varieties are kept separate until bottling.

In the month of March the wine will be assembled and then bottled where it will rest for at least 6 months before being put on the market.