Vinification: this Sauvignon Blanc is harvested at full maturity as it surprisingly retains its acidity. After an eight- to 12-hour maceration and gentle crushing, half of the must is put to ferment in tonneau, the other half in large wooden barrels where alcoholic fermentation takes place and where the wine remains for nearly a year. It is this process that gives Sauvignon Blanc Reserve Rachtl all its structure and smoothness. In order not to alter its mineral notes, malolactic fermentation should be carefully avoided at this stage