60% Sauvignon Blanc, 40% French Columbard., 2018, 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 tank 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 which were harvested about three weeks later, underwent a similar process to the Sauvignon Blanc.
Finally, the winery's tasting panel decided on the final blend – 60% Sauvignon Blanc and 40% French Colombard.
In order to maintain its crisp and fresh qualities, this wine did not undergo malolactic fermentation.
- Brix: 22.8
- Acidity (g/L): 6.2
- pH: 3.5
- Sugar (g/L): Dry
- Alcohol (%): 12.9
- pH: 3.23
- Acidity (g/L): 6.4