Tayaimgut Sauvignon Blanco

Wine of great aromatic complexity, we find memories of pineapple and peach that ultimately results in pineapple and orange. Note that this year kept intense aromas until near the end of fermentation. During fermentation the temperature ranges between 16 and 17 ° C and terminated the first week of October in stainless steel tanks (50%), and the second to barrels (50%).

Since the end of fermentation and until the month of September 2006 are suspended fine lees, in October all the wine mixture. Bottles March 2008.