Vinarte - CUVEE D`EXCELLENCE Sauvignon Blanc

Vinification: Harvesting is done manually - the grapes are carefully selected from plots with a limited production at around 50 hl., Crushing and destemming followed by cooling pulp and pellicular maceration for about 4 hours to better extract primary aromas of leather, Settling must continue with selected yeasts plating under low temperature (about 15 ° C) controlled automatically. Wine was knighted by completion of alcoholic fermentation in French barrique sites has been swept three months.

Serving recommendation: Consumer optimum temperature is 10-12 oC. It is recommended that drinking aperitif but can also serve to white meat, fish, seafood and cheese loose.

POTENTIAL obsolete: you can eat fresh or slightly aging (2-3 years), this giving it a complex bouquet.