34% Sauvignon Blanc 33% Torrontés & 33% Semillón

Hand picked, destemmed,. 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).