Vineyard Management

Limestone, with clay and sandy deposits – organic farming – gentle pruning – organic compost

Cellar

One quarter of the fruit underwent cold maceration for a few days – fermentation in stainless steel and concrete egg – 5 months on the lees

Exotic nose – green bell pepper – mineral driven – good acidity – light and refreshing

Varietal

Sauvignon Blanc

Flavor

dry

Alcohol

12 %

Residual Sugar

1.1 g/l

Acid

5.8 g/l

Drinking Temperature

8 - 10 °C

Optimum Drinking Year

2025 - 2028