Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower) (Other than above-mentioned classes)

The Semillon grapes were left on the vine as long as possible to achieve full ripeness that gives the wine the distinctive flavour. As with Sauvignon blanc, a reductive approach is taken, using dry ice to limit the juice and wine’s exposure to oxygen ensuring the retention of the volatile flavour compounds.