The secret of its success is the selection of several different “terroir” that give many different aromaticprofiles of Sauvignon Blanc; from lively citrus aromas through to richer more tropical notes -when blended the final wine results in an aromatically complex Sauvignon Blanc. Winemaking: Machine harvested (between 4 and 9 am) after tasting the grapes. Maceration with the skins (8-12 hours). Pressing. Racking. Cold stabilization (8/10°C) for a few days -Reincorporation of filtered fine lees. Addition of yeast. Fermentation between 16-18°C. On fine lees for a few weeks. Assembling and filtering. Tasting notes: Pale lemon color with a green hue. In a delicious alchemy, the nose blends notesof citrus fruits (grapefruit, orange zest), tropical fruit and white flowers. The palate is elegant, with a fine balance between a fresh structure and the smoothness ofthe intense Sauvignon Blanc flavors (with notes of candied lemon, pineapple, and boxwood).