The grapes are harvested by hand early in the mornings in
February when they have reached optimal maturity. The grapes
are whole-cluster pressed. The must is decanted at low
temperatures ranging between 5º to 8ºC (41º to 46ºF) and then
fermented in our winery in stainless steel tanks with selected
yeasts at temperatures ranging from 14º to 16ºC (57º to 61ºF)
during a twenty-day period allowing the extraction of its varietal
aromas. The wine is then placed in stainless steel guard tanks for 3
months before being bottled and launched on the market.
Pacifico Sur Sauvignon Blanc
Our Pacifico Sur Estate Sauvignon Blanc has a bright yellow tint
with glints of green. Its prominent aromas of lime and grapefruit
blend harmoniously with herbs and floral notes. In the mouth it is
soft, citric and refreshing to the palate.
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