Upon arrival at the winery, grapes may be sorted again if deemed necessary. In any case, they are destemmed, crushed and then pressed in closed-type membrane (pneumatic) presses. These machines, using a “big balloon”, press the grapes gently, releasing high quality must.


For the variety Sauvignon Blanc, pressing is usually preceded by a pre-fermentation maceration step. In this case, the must stays in contact with the skins for 12 hours at a low temperature and under carbon dioxide, in order to extract certain compounds from the grape skins. It is these compounds that later will define significantly the aroma and the flavor of the wine.


Alcoholic fermentation takes place in stainless steel tanks under controlled temperatures. For each variety a different temperature may be selected, so that the varietal aromas are better expressed and maintained. It normally lasts between 15 and 20 days. During this period, the must’s sweetness gives way to the distinctive wine flavor while wonderful aromas fill up the place.