Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower) (Other) Unwooded any vintage
Skin contact was limited to 6 hours and the free run juice drained off to settle overnight. The wine was then inoculated with a selected yeast strain and fermentation took place under controlled temperatures between 12 – 14 degrees celius. The wine matured for 6 months on the lees before bottling.
A/c: 13.25%; pH: 3.40; TA: 5.8g/L; RS; 3.4 g/L; Total SO2 113 mg/l.