Sauvignon with a smallest percentage of other white grapes.
Fermentation occurs in steel tanks, at about 12°C. The very sweet must is fermented slowly for 25-30 days, to avoid loosing any of its fresh, sweet, fruity accents.
6 months of bottle ageing
Granello was born under the sign of a willingness to experiment with new varieties and vinification techniques unusual in the territory. This white wine offers an imposing aromatic component.
Assisted 20 days
NOTES ON THE PRODUCTION PROCESS
The grapes are placed in dehumidified rooms where they undergo assisted drying. After they are cooled and pressed, the must starts a slow fermentation that brings out the aromatic elements.
Rainfall and temperatures over the winter were average. Spring was mild and rainy in the early part of the season, while there was no rainfall from late April through May. The rain between June and July helped to ensure a good water reserve and allowed the vines to develop even earlier than usual. A very hot, dry August, helped by cool September nights, completed the ripening of the grapes. The Sauvignon Blanc, which was harvested earlier than usual, had rich aromas and good acidity and PH balance.
Brilliant amber yellow. On the nose there is a cocktail of tropical fruit flavours just like pawpaw, pineapple and banana combined with acacia honey and chamomile. Mineral, sweet, mellow mouth feel with a pleasantly lingering lime and mandarin taste.