Humo Blanco Sauvignon Blanc

Our vineyard has been cultivated to organic winegrowing standards since it was planted, and biodynamically since 2009. This wine reflects the particular micro-climate of our Lolol vineyard, where biodynamic cultivation allows us to express its full purity and nobility.

  • demeter-en
  • organic


Winemaking techniques

Harvesting by hand in 500kg containers early in the morning to take advantage of the cool night-time temperatures. The harvest is immediately transported to the winery and placed in cold storage to preserve the freshness of the aromas.

The grapes are added to the pneumatic press in an atmosphere controlled by dry ice to prevent oxidation. The grapes macerate here on the skins for six to twelve hours, enabling excellent aromatic extraction. Static cold decanting for 48 hours. Fermentation after inoculation at 16°C; we do not leave any residual sugar and the wine has no contact with oak. Work on the lees for 1-2 months with no racking or added sulphur to develop balance and a good feel on the palate.

Tasting notes

Crystalline and bright with green touches. Clean and intense, with green asparagus initially coming through on the nose, mixed with tropical fruit (guava and passion fruit).

On the palate, the wine is rich and delicious in the attack, then very well structured, with good concentration and a tart, fresh finish.

Aperitif / Appetizers


DO Lolol

Hacienda Araucano


Hacienda Araucano

Lobster in armorican

Melon with Parma ham Italian style

Organic Agriculture

Puff pastry of scallops

Sauteed shrimp with ginger

Sauvignon Blanc

Veal tagine




92 pts – Descorchados

90 pts – James Suckling



90 pts – Tim Atkin

91 pts – James Suckling



91 pts – James Suckling

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