Slow fermentation at low temperature (between 16 and 20°C – 61 and 68°F) is conducted in thermo-regulated tanks in order to preserve the maximum natural aromas of the sauvignon blanc. Then wines are matured on the lees and no malolactic fermentation is made.
Wine with white fruit and citrus aromas. The first impression allies vivacity and richness. Full-bodied in mouth, this wine leaves an impression of freshness and a slightly salty note that brings fineness and length.