Spain, DO Rueda
Sauvignon Blanc
Description
it presents a pale yellow colour, with the steely nuance caractheristic of this variety. It is crystalline, clean and bright and attractive. In the nose, it presents a great power and aromatic richness that is manifested in an exceptional sum of notes of white little flowers and tropical fruit characteristic of the Sauvignon variety, , giving off a pleasant freshness. On the mouth it is complex, fresh, with a smooth entry that is completed, offering a presaged end , with the same nuances that appear on the nose and a splendid acidity. Elegant, structured, high intensity. Long and lively.
Certificates
Alcohol
13.5%
Vinification
The installations of the winery and the vanguardist technology are used to make our wines with the best care of the grape. Step 1: The Harvest Traslagares always havests during the night in order to maintain the grapes at a low temperature. By this way we can control that the fermentation begins only when required. The grapes are transported to the crusher, which separates the raisins from the stems. Step 2: The press The resulting raisins are conducted to the press machine, always maintaining a low temperature. The press is like a huge balloon that inflates and presses the grape to extract their juice: the must. Step 3: The must flows to the deposits. The grape skin and the pulp left in the press are given away for treatment and the must flows by gravity to the stainless steel deposits where the fermentation will take place. The winery has been carved into the ground so that the must flows by gravity and without me-chanical help. t is designed in three different levels that you can see on the picture on the right: 1.– The press machine is situated at the highest level along with the crusher. 2.– The first deposits where the fermentation takes place are on the second level. 3.– Once the fermentation is over, the wine is kept in the deposits at the ground level. Step 4: The fermentation. The temperature of the deposits increases until 11/12ºC to allow the fermentation to start. During the fermentation the sugar is transformed into ethanol, this part of the elaboration process usually lasts around 21 days but it obviously varies according to the needs of each deposit. Step 5: The clarification and stabilization The insoluble matters left and suspended in the wine are removed to obtain a clear wine without any visible particules (lees, pulp, remains of grape skin and so on). Step 6: The bottling The wine is kept in the deposits and then bottled. The quality of the wines also improves in the bottle.
Vineyard
The winery is surrounded by 70 hectares of vineyards, of the varieties Verdejo and Sauvignon, which provide the raw material for our winemaking. We take advantage of this site for best must, because the proximity of the vineyards to the winery ensures an optimum quality. On the other hand, we use the height of the terrain to get the musts flow by gravity. The climate of the Rueda region is continental and its ground is mainly gravelly. The vines are planted on west facing slopes which allow high sunlight. This, together with the large temperature difference between day and night, gives us a balance between the sugar that the grape wins with the sun, and the acidity that it does not lost during the cool nights.
