Casablanca Valley Sauvignon Blanc
(Acceptable to Good)
A light white wine from
Casablanca Valley Subregion
Summary
A crushed fruit fermentation wine, often fermented in stainless steel at cool temperatures by cultured yeast to retain primary aromas. Pre-fermentation skin contact may occur for additional aromas and texture but malolactic conversion is often avoided to retain the pure aromatics. Maturation usually occurs in neutral vessels, with some producers choosing to age on the lees, before fining, filtering, and bottling.