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

Tasting notes: An intense with concentrated aromas on the nose that follows through on the palate. The wine shows a strong core of minerality with a flinty elegance on the nose, a rounded mouth-feel and balanced acidity on the finish. A seamless wine where all the components are in perfect balance. Maturation: Post fermentation lees contact of 5 months, stirred up once a week to enhance mouth feel and concentration. The wine was bottled unfiltered and sediment may occur after time. Oenology: The grapes were night harvested at 23.5ºB, crushed and de-stemmed reductively. Skin contact of 8 hours, pressed and settled for 36 hours. Racked and inoculated with selected yeast, Vin7. 3 weeks alcoholic fermentation temperature controlled at 14-16ºC.

Food suggestions: Pan-seared tuna or fresh salmon with a fennel and olive oil dressing.