The grapes were handpicked and transported in chilled atmosphere. When the grapes arrived to the winery, a hand-sortation process began and immediately afterwards separated from skin, crushed, chilled and transmitted to the pneumatic press, while the Free Run separated and transmitted to the fermentation stainless still tanks.
The juice fermented with yeasts that developed especially for the Sauvignon Blanc variety.
The low temperature fermentation lasted 40 days, afterwards the wine stayed in the tanks with gentle sediments for several more weeks. The wine gently separated from the sediments, filtered and bottled.
NET Sauvignon Blanc is a dry white wine, with a clear light color and fruity aromas of grapefruit and pineapple, fresh herbs and good pleasant acidity.
This extraordinary wine express the character and complexity of the Sauvignon Blanc variety and will fit perfectly to sea food, grilled fish and light seasoning soured dishes.