Sauvignon Blanc grapes are hand-harvested and carefully selected in the vineyard, keeping only very healthy and ripe grapes and picking out any damaged berries – this stage is crucial for having a top-quality material for the prolonged skin contact that follows. After destemming, the grapes are gently crushed and spend 4 weeks on skins. Gentle pneumatic pressing, spontaneous primary and malolactic fermentation. The wine is bottled after 12 months of maturation in used 500-liter wooden barrels – 50% in acacia, 50% oak. Unfiltered, unfined, zero sulfur added.