Description
Sauvignon Blanc and Semillon: 6h maceration with dry ice in the press (previous to the pressing), pressing, stripping during 36 hours and racking to the concrete eggs. Fermentation with wild yeasts. Torrontes: pressing without maceration. Selected yeasts. Fermentation in stainless steel tank. Once the alcoholic fermentation is over, conservation over lees during a month to improve the mouthfeel. Final blending and racking to barrels (batonage once a month).This wine is composed of similar parts of Semillón, Torrontés and Sauvignon Blancfrom Altamira. It’s very aromatic with floral and citric notes intermixed with hintsof white fruit, coming through as a fresh, subtle blend.It matured for 4 months in French oak barrels, 60% first use and 40% second use.