The Sauvignon Blanc grapes are acquired from small and exclusive estates. They are then cold macerated before undergoing fermentation at a temperature of 8-10º C for 12-18 hours to ensure the extraction of every last trace of aroma. The resulting must is now fermented at a controlled temperature (16º C) for 10-15 days. Once fermentation is complete, the must is stirred together with its own lees in order to obtain the smooth viscosity and persistence characteristic of this wine. Date of first bottling: January 8th 2014.