RÉVA 'Grey' Langhe Bianco 2020
50% Sauvignon Gris 50% Sauvignon Blanc. Selection of grapes on vibrating table.
After the harvest, which takes place strictly in the early morning hours, the grapes are transferred to cold storage rooms where they will remain for 72 hours at 0 ºC to avoid oxidation of the same during the pressing phase. It will be followed by a soft pressing and a contact with the skins of about 4 hours after natural decanting of the must. The fermentation is carried out for 30% in cask and 70% in steel tanks at a controlled temperature and will end in large Austrian oak barrels where it will remain for 6 months. The two varieties are kept separate until bottling. In March, the wine will be blended and bottled for at least 6 months before being placed on the market.
50% Sauvignon Gris 50% Sauvignon Blanc. Selection of grapes on vibrating table.
After the harvest, which takes place strictly in the early morning hours, the grapes are transferred to cold storage rooms where they will remain for 72 hours at 0 ºC to avoid oxidation of the same during the pressing phase. It will be followed by a soft pressing and a contact with the skins of about 4 hours after natural decanting of the must. The fermentation is carried out for 30% in cask and 70% in steel tanks at a controlled temperature and will end in large Austrian oak barrels where it will remain for 6 months. The two varieties are kept separate until bottling. In March, the wine will be blended and bottled for at least 6 months before being placed on the market.
50% Sauvignon Gris 50% Sauvignon Blanc. Selection of grapes on vibrating table.
After the harvest, which takes place strictly in the early morning hours, the grapes are transferred to cold storage rooms where they will remain for 72 hours at 0 ºC to avoid oxidation of the same during the pressing phase. It will be followed by a soft pressing and a contact with the skins of about 4 hours after natural decanting of the must. The fermentation is carried out for 30% in cask and 70% in steel tanks at a controlled temperature and will end in large Austrian oak barrels where it will remain for 6 months. The two varieties are kept separate until bottling. In March, the wine will be blended and bottled for at least 6 months before being placed on the market.