Description

The process of crafting Sauvignon Blanc Weichafe white wine involves careful techniques to preserve the grape’s characteristics and achieve a high-quality product. Harvesting is done at night to prevent grape oxidation due to daytime heat. Special care is taken in handling the fruit to ensure its arrival at the winery in perfect condition. Once there, it is pressed and placed in stainless steel tanks. Natural settling separates the sediments, yielding a clean must before fermentation. Selected freeze-dried yeast is used to ferment the must at controlled temperatures of 8 to 10 degrees Celsius, preserving the reductive and varietal character of the grape. Throughout the process, the wine is protected from oxidation to maintain its sensory properties. Subsequently, the wine is left in contact with its fine lees to gain volume in the mouth. It undergoes tartaric and protein stabilization before being filtered and prepared for bottling. These careful techniques ensure the production of a high-quality Sauvignon Blanc wine with distinct sensory characteristics, meeting the highest standards of the wine industry.