Vinification of Castrus Sauvignon Blanc 2019: Gentle pressing and decantation for 12 to 36 hours at a controlled temperature between 12ºC - 16ºC. Fermentation for up to 15 days with temperature control between 14ºC - 16ºC. Aging in stainless steel vats with controlled temperature and regular movement of the lees for 3 months, after the end of fermentation.
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