Racking our vat of white made this year with skin contact

Just like for a red wine, we let the fermentations start in contact with the grape skins. We tasted every day to monitor the development of bitterness in the juice. Now, it is tasting wonderful, so we are racking the vat and pressing. And we will finish the fermentation of this 100% Sauvignon skin-contact wine. Our mouths are watering already.