This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com

This viticultural area was once known as “Kollos.” The name goes back to the Imperial period and was derived from “Colles”, a hilly wine land. The young sauvignon blanc vines planted here were given ideal conditions to take root in the hard subsoil of the terraced vineyards. After a significant skin maceration, spontaneous fermentation and malo take place in big oak (2600L) barrels, where the wine remains on the gross lees for 12 months, with an additional 6 months elevage in stainless steel.

https://schatziwines.com