About the wine
Upon arrival at the winery, the grapes were de-stemmed, ground and transferred to stainless steel tanks using a cooler to lower the temperature between 2 and 8 ° C. Then the grapes were left in maceration for another 2 days before being uncovered and pressed. The resulting juices rested in cold for 1-2 days and then be transferred back to stainless steel tanks where they were inoculated with selected yeasts to ferment at temperatures of between 8 and 16ºC. After fermentation, the wine was left for 3 weeks on its thick lees (without shaking) before performing mix. The wine was finally clarified, stabilized in cold and filtered. The first bottling took place on August 8 of 2018. Production was 37,000 boxes.
A pale yellow Sauvignon Blanc with green highlights. On the nose it presents intense aromas of grapefruit, passion fruit and distinctive jalapeño notes, with some delicate floral nuances. In the mouth, it is refreshing, with pronounced citrus flavors and a pleasant mineral acidity. Very nice and long finish.