Grapes are harvested by hand for greater quality control. The grapes were immediately destemmed and cooled. Skin contact was maintained for 6 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12 and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. The various components were blended after ageing.

An appealing bouquet of passion fruit, lime and ripe fig leads to complex flavors of citrus, herbs and gooseberry on the palate. A vibrant acidity and long fruity finish balance out this invigorating Sauvignon Blanc.