The production of Sauvignon Blanc white wine begins with the collection of grapes and the reception in the winery, if possible at night or in the early hours of the morning in order to avoid any oxidation that negatively affects its potential aromas.
Then the grapes are destemmed and sent to maceradores, where the pelicular crio-maceration takes place for 5 to 8 hours. Subsequently, the grapes are pressed, separating the grape must from the press must (not suitable for premium wines). The alcoholic fermentation takes place at temperatures of 12-15º C., lasting about fifteen days. Once finished, the wine is transferred, raising it for at least two months on its fine Lees, in order to ensure that the wine is balanced, rounded and sweetened.
Malolactic fermentation is not carried out in this type of wine in order to preserve the freshness and moderate acidity of the wine. Then proceed to the clarification and tartrate stabilization by cooling, filtration amicróbica and bottling.
Valdubón Sauvignon Blanc