Vulcaia Sauvignon

ENOLOGY
Destalking and crushing. Skin contact for 3 hours. After the grapes are pressed, the must is allowed to settle for 24-36 hours at 5°C. Fermentation takes place in stainless steel vats, followed by malolactic fermentation. Fining and bottling without filtration.

IMPRESSIONS
Intense yellow colour . Nose of citrus and sweet flowers. On the palate: mineral with nuts and citrus. Strong and persistent finish.