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.
Doña Paula is a leading, modern winery at the forefront of exploring and investing in new, high quality wine regions in Argentina. Established in 1997, they own all of their vineyards covering 700 hectares. These vineyard sites are located in the best subregions within Mendoza including Ugarteche, Altamira, Gualtallary and Tupungato. The vineyards have always been cultivated using sustainable methods which helps to maximise the true expression of terroir, and in 2019 the winery was certified as a sustainably managed winery by Bodegas de Argentina. Continuous innovation in vineyard management ensures Doña Paula produces top quality wines from one year to the next.