60% Sauvignon Blanc, 40% French Columbard., 2017, Shfelat Yehuda Vineyard, Mechanical harvest in the early morning., On release to the market
Wine production process
The Sauvignon Blanc grapes arrived at the winery in the early morning after being mechanically harvested. They were immediately, gently and quickly pressed in order to obtain high quality white must.
The must was transferred to a chilled stainless steel tanks for 24 hours in order to separate the clean juice from the sediment. After racking the clean must from the sediment, yeast was added and fermentation began. The alcoholic fermentation lasted for about three weeks at a low temperature of around 14°C in order to preserve the wine’s aroma.
The French Colombard grapes were harvested about one month later, and then underwent a similar process to the Sauvignon Blanc.
Finally, several tasters from the winery's tasting panel decide on the final blend – 60% Sauvignon Blanc and 40% French Colombard.
The wine did not undergo malolactic fermentation, in order to maintain its crisp, fresh qualities
- Brix: 21.8
- Acidity (g/L): 6.2
- pH: 3.5
- Sugar (g/L): Dry
- Alcohol (%): 12.1
- pH: 3.4
- Acidity (g/L): 6.1