It is distinguished by its complex aromas of black currant, grapefruit and elderflower, and in the aftertaste its assertive acidity stands out.
Sauvignon clusters, which are very dense and rather small, are hand-picked in late September and then carefully processed. Like the other white wines, Sauvignon ferments in large acacia barrels, after which it undergoes a 10-month aging on the coarse lees, again in the same barrels. After bottling in early summer, the wine matures for another twelve months in the bottle where it will fully develop its character.
Area planted with vines: 1.5 hectares
altitude: 600-700 a.s.l.
row density: 9000-12000 vines/ha