Sauvage Blanc NV – Doña Paula

The grapes to produce Sauvage Blanc NV Doña Paula were carefully harvested to avoid oxidation during the third week of February. They were then cooled and softly pressed prior to a pellicular maceration which transferred the varietal characters from the skin to the must. The Sauvage Blanc NV Doña Paula alcoholic fermentation was carried out at low temperatures in stainless steel tanks. A short secondary fermentation took place using the Charmat method, forming the characteristic bubbles- the prise de mousse.

The Los Cerezos Vineyard is located in the Cordón del Plata mountains, at 1000 metres above sea level. The soils are predominantly loam with a calcium carbonate layer 120cm below the surface, which provides a cooling effect for the vines. The climate here presents warm days and cool nights, with an average temperature variation of 14 °C and an average annual rainfall of 280 mm. The vines yield 12 tonnes per hectare and are grown on espaliers, using drip irrigation and sustainable viticultural techniques.