Sauvignon Blanc and Semillon: 6h maceration with dry ice in the press (previous to the pressing), pressing, stripping during 36 hours and racking to the concrete eggs. Fermentation with wild yeasts. Torrontes: pressing without maceration. Selected yeasts. Fermentation in stainless steel tank. Once the alcoholic fermentation is over, conservation over lees during a month to improve the mouthfeel. Final blending and racking to barrels (batonage once a month).
This wine is composed of similar parts of Semillón, Torrontés and Sauvignon Blanc from Altamira. It’s very aromatic with floral and citric notes intermixed with hints of white fruit, coming through as a fresh, subtle blend. It matured for 4 months in French oak barrels, 60% first use and 40% second use.
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