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This wine was produced by the brand Sangue Real only with the Sauvignon Blanc grape variety and has a yield of 5 tons per hectare. The wine has citrus color, aroma of spices and some dried fruit, with great complexity. In the mouth it has excellent acidity and a long, dry aftertaste, with a slight bitterness that helps to increase gastronomic aptitude. Perfectly accompanies oven- baked fish and some white meats. The ripening control of the grapes was carried out to define the ideal state of ripeness. The grape, harvested by hand, was completely de-stemmed and crushed, followed by pressing. After the pressing was done cold static decanting (10°C) for 36 hours. The fermentation took place for two weeks at controlled temperature 12-14ºC. Near the end of the alcoholic fermentation, it was transferred to French and American oak barrels where the fermentation ended and aged for 6 months on fine lees.
