The grapes were handpicked in the early morning hours during the last week of February and the first week of March. The fresh temperatures in the morning hours help us to preserve the fresh and aromatic aromas of the Sauvignon Blanc.
The grapes were carefully pressed. Half of the grapes went through cold maceration at 8°C for 3-4 hours. The remaining grapes were directly vinified, in order to preserve the natural acidity of the grapes. A reductive fermentation took place in stainless steel tanks at low temperatures of 12-13°C with specially selected yeasts that could enhance the citric and mineral notes that characterize our Sauvignon Blanc. After fermentation the wine remained in stainless steel tanks on its fine lees for 2 months. The wine was stabilized and filtered previous to its bottling.
Rayun Sauvignon Blanc is pale yellow in color. The bouquet is quite fruity, presenting aromas of fresh pineapple and green apples, and a soft citric touch. In the mouth it has good acid and remains fresh on the finish.