Domaine Ceptura Blanc
Produced by selective harvesting of grapes from the most valuable plots, followed by a final selection on the fixed sorting table. Each of the three varieties that make up the final blend are processed separately. Winemaking techniques are geared towards obtaining a variety specific expressiveness, while also developing an elaborate aromatic profile, defined by secondary, fermentative, aromas. A spare processing flux. Grapes are de-stemmed but not crushed. Pelicular maceration for 8 hours at 13-15° C for Sauvignon. The free run juice is cold settled for 24-26 hours. The alcoholic fermentation is completed in stainless steel tanks, temperature controlled at 10-12° C with selected yeasts for each variety. The final blend is the result of selecting the most valuable lots, participating percentages being set after 1-2 months of micro sample trials. For the 2016 blend 20% of the Sauvignon Blanc has been fermented and aged in barriques at the second use cycle and large oak casks, while 15% Riesling Italico was fermented and aged in 10Hl oak casks.