Our Terra Andina Sauvignon Blanc is ripe and pure with crisp tangerine and peach flavors and a rich lingering finish. Try it with fish or poultry-especially dishes that have a hint of spice.
All the stems of the grapes are removed. The berries are crushed and protected from the aire using antioxidant sulfur dioxide and inert gas blanketing. The must is cooled to reduce the temperature immediately after crushing to maintain flavors and aroma and reduce the level of SO2. Before pressing the grapes are put in skin contact for 8 to 20 hours. Pneumatic pressing separating two press fraction. The juice clarification is by gravity at 10 degrees C with pectic enzymes. Cool fermentation at 12 degrees C using refrigerated stainless steel tanks jackets. Non malolactic fermentation. The wine is kept in contact with the lees for one to three months at 10 degrees C.