Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

We work very reductively with the juice. Only the free-run juice is used after 10 to 12 hours of skin contact. Most of the fermentat ion was done in stainless steeltanks. 19% of the final blend was fermented in 300LFrench oak barrels. In tank, the wine was left afterfermentation on the fine lees and in the barrels on thefermentation lees with occasional stirring.

Sushi, Rosemary Chicken, Fish, Oysters