SAUVIGNON BLANC – INSPIRE ART

After arriving at the winery, the Sauvignon Blanc grapes were placed in cold storage.
The next morning the grapes were gently pressed in an inert pneumatic press to preserve the high quality of the fruit and prevent oxidation.
After gentle pressing, the must was transferred to a chilled stainless-steel tank 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 16° C to produce and preserve aromatic expression and elegance. After the fermentation, the wine aged on lees for approximately 6 months in various aging vessels including oak tanks [50 hL], third use oak barrels and a stainless-steel tank.
In order to preserve natural acidity and crisp flavors, this wine did not undergo malo-lactic fermentation.