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Gato Negro Sauvignon Blanc

SKU:
1270852-1
Regular price
$12.97
$14.97
Sale price
$12.97
Regular price
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IT'S ALL IN THE DETAILS


Its colour is a pale yellow with green tones. Its aroma is fairly intense tropical fruit aromas stand out, such as pineapples and mangos. On the palate it has lots of fruit good acidity, fresh young character, vivid and pleasant finish, good persistence.
The grapes are mechanically harvested during night with 20-22° brix, taking advantage of low temperatures, protecting their full virtues and avoiding oxidation of aromas. Harvest usually takes place during March, reaching a vineyard’s yield of 12 to 15 tons per hectare.
The grapes are processed immediately when they arrive to the cellar. The grapes macerate at low temperatures (10-12°C) for 4 to 6 hours and then, go to the pneumatic press where first and second must are separated, leaving the option of mixing them later in the final blend. The must is left for decantation at low temperatures (11°C) for 24 to 48 hours in stainless steel tanks. Clean must is separated and inoculated with selected yeast. The fermentation is carried out during 15 days in stainless steel tanks with controlled temperatures below 14°C in order to develop and preserve the citric aromas and fresh character of the variety, added to its fruit intensity. Prior to bottling, the wine is clarified with bentonite, cold stabilized and filtered with sterile plaques.

Its colour is a pale yellow with green tones. Its aroma is fairly intense tropical fruit aromas stand out, such as pineapples and mangos. On the palate it has lots of fruit good acidity, fresh young character, vivid and pleasant finish, good persistence.
The grapes are mechanically harvested during night with 20-22° brix, taking advantage of low temperatures, protecting their full virtues and avoiding oxidation of aromas. Harvest usually takes place during March, reaching a vineyard’s yield of 12 to 15 tons per hectare.
The grapes are processed immediately when they arrive to the cellar. The grapes macerate at low temperatures (10-12°C) for 4 to 6 hours and then, go to the pneumatic press where first and second must are separated, leaving the option of mixing them later in the final blend. The must is left for decantation at low temperatures (11°C) for 24 to 48 hours in stainless steel tanks. Clean must is separated and inoculated with selected yeast. The fermentation is carried out during 15 days in stainless steel tanks with controlled temperatures below 14°C in order to develop and preserve the citric aromas and fresh character of the variety, added to its fruit intensity. Prior to bottling, the wine is clarified with bentonite, cold stabilized and filtered with sterile plaques.

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