//=$item['info_title']?> 2019, //=$item['info_title']?> 65% Sauvignon Blanc, 35% Viognier , //=$item['info_title']?> Mechanically harvested at night, //=$item['info_title']?> Sauvignon Blanc – Lower Galilee , Viognier – Mevo Horon
Wine production process
The Sauvignon Blanc grapes arrived in the early morning hours after being mechanically harvested. The grapes were immediately chilled to 12° C and gently pressed under nitrogen gas to preserve the high quality of the fruit and prevent oxidation.
After gentle pressing, the must was transferred to chilled stainless-steel tanks and clarified via flotation pump. This technique floats the sediments to the top of the tank via micro-bubbles of nitrogen. Once successful separation was achieved, the clear must was racked from the bottom of the tank to another stainless-steel tank in which the wine fermented. The fermentation was carried out at cold temperatures for approximately two weeks. The cool fermentation helps produce and preserve aromatic expression and elegance.
The Viognier grapes which were harvested at a later date, underwent similar vinification processes.
After multiple tastings with the winery’s tasting panel, the final blend was arranged. In order to preserve natural acidity and crisp flavors, this wine did not undergo malo-lactic fermentation.
- Brix: 21.7
- Acidity (g/L): 5.6
- pH: 3.55
- Sugar (g/L): Dry
- Alcohol (%): 11.7
- Acidity (g/L): 6.4
- pH: 3.41