Tokara Director's Reserve White 2020

The grapes were destemmed, crushed and immediately pressed after the manual harvest. The free-running juice obtained in this process and the juice obtained by further pressing were left to rest separately overnight before the clear juice was skimmed off the next morning for further production. The juice was then mixed with yeast and filled into the barrel for fermentation. The Sauvignon Blanc was filled into 400 l barrels and the Semilllon into barrels with a capacity of 225 l. The barrels used were made of French oak and 28% were new wood. After fermentation the wines matured for 9 months with regular stirring on the yeast (batonnage). At the end of the maturation period Sauvignon Blanc and Semillon were blended, stabilized, filtered and bottled.