Sauvignon Blanc

We use a combination of native yeast fermentation and inoculated fermentation. We discourage malolactic fermentation, although we allow it to proceed partway if doing so brings the acidity into better balance. We age Cariblanco on lees, with some stirring, in stainless barrels and tanks for about seven months. Because the wine has not completed malolactic fermentation, it is filtered so that it will be stable in the bottle.