
30,20 €
If your idea of Sauvignon Blanc is a sharp, grassy glass of New Zealand, this will stop you in your tracks. It’s fermented in oak barrels, left on its lees for months, and comes out rich, mineral and properly serious — a white with real weight to it. It’s one of the bottles I most enjoy putting in front of people who think they don’t like Sauvignon.
It’s made by Bodegas Hispano+Suizas in Requena, a project started in 2006 by three friends — Marc Grin, Pablo Ossorio and Rafael Navarro — who had spent half their working lives in wine and finally decided to make the bottles they wanted to drink themselves. They name their wines after musical forms, and an impromptu is a short piece that sounds improvised but isn’t; there’s nothing accidental about this one. The Sauvignon Blanc grows on their own chalky-clay vineyards at just 4,000 vines per hectare, picked in the cool of the morning into small crates, chilled right down, then fermented slowly in new 400-litre American oak barrels and left resting on its lees until bottling.
In the glass it’s yellow with green flashes. The nose is intense and quite mineral, with tropical fruit and something almost like fruit compote behind it. On the palate there’s real weight of fruit, a richness from the barrel and lees, and a bright line of acidity that carries it through to a very long finish.
Lovely with grilled prawns, arroz a banda, a fresh goat’s cheese, or a roast chicken on a Sunday — it has enough body to handle proper food.

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