We select the finest grapes of our parcels of Sauvignon Blanca and harvest them at optimal ripeness at night-time taking advantage of the cool temperatures and thereby avoiding any oxidation of the fruit between the time it is picked and its arrival at the cellars. We have special harvesting bins that convey the grapes from the vines directly to the winery.
The grapes are brought in throughout the night and are de-stemmed and crushed. We use liquid carbon dioxide at a temperature of minus 30°C to chill the must to 10°C in order to avoid any oxidation.
The grapes undergo a 12-hour skin contact maceration at a temperature of 10°C before being gently pressed in a pneumatic press. Only the clear juice is used for the alcoholic fermentation, which is carried out at 16°C, after our own yeast selection has been added.