The process of making Sauvignon Blanc is a simple one. It is generally fermented in stainless steel tanks. And, in order to retain the grape’s fruitiness, it is fermented at low temperatures, which maximizes its fruit potential. A recommended fermentation temperature range is 42° to 50° F (5.6° to 10° C) After the destemming we prefer to keep the juice on the skins for 12 hours before we press, this will also enhance the fruit potential.
With Sacharia the fruit is put directly in the press – for whole bunch pressing ; This is a method that is widely used for white wine production because it usually produces a more delicate, less phenolic wine ; after pressing the juice immediately goes to barrel to start fermentation.
I only use French oak Barrels
Size: 225 Lt
Age: 2nd ;3rd and 4th Fill
No new wood – I want the fruit to integrate with the barrel so that there is a balance between wood and wine- showing ELEGANCE
Andre Rousseau-Wines Maker