CASA MARIN – SAUVIGNON BLANC CIPRESSES

The harvest took place on April 15 and later there was a second harvest on April 20. The grapes are selected by hand, separating them from unwanted green materials. It went through a slow pressing and then 2/3 of the juice was drained to go directly to fermentation and the remaining 1/3 was cold macerated for 3 days. Fermentation occurs between 9-12 ° C in stainless steel tanks. It has 3% of new barrels and 7% in used barrels. No addition of acids or clarification products. Ageing potential up to 10-12 years.