Coastal Vineyards Sauvignon Blanc

This wine is made with grapes taken from the coolest area in our vineyards, with south exposure, so it is the last Sauvignon Blanc to be harvested. These grapes were hand picked early in the morning in three different pickings moments: March 14th, 30th, and April 9 th, at 21,8 – 22,8 °Brix. In this way we ensure having different fruit flavours and aromas to build up the blend’s complexity. In the winery, the clusters were selected in a sorting stainless steel vibrant table in order to ensure the fruit quality, cold macerated in the pneumatic press at low temparature (8°C) for 12 hours and then, pressed at low bars separating the free run juice for making this Garuma SB. The juice was then chilled down to 8 º C, clarified to 70-120 NTU, and fermented 100% in stainless steel tanks at low temperatures (12,5-13°C, finishing at 16°C) for 22 days until dryness. The wine was left on its lees for 6 months to get roundness and improve the texture in the palate.