¥110.00
About 35% of the grapes are harvested at lower sugar levels to add greener notes and crisp acidity. The second pick is done when the grapes are physiologically ripe, which brings through fruity and tropical notes. This method of harvesting in two stages promotes a complex wine with balanced acidity. Generally, the Sauvignon Blanc grows on alluvial terraces.
Grapes are harvested by hand for greater quality assurance. The grapes were cooled overnight before it was destemmed and pressed. Free run juice and pressed juice were kept separate until final blending after primary fermentation and ageing. The wine was cold fermented for 15 days at temperatures between 14º and 18° Celsius.
¥160.00
¥100.00