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

The wine was lefton the fine lees after blending, for greater freshness and longevity. Varietal specificyeast was used to aptly reflect the expressiveness of the cultivar and prolong its flavour.Only plant proteins were used during setting and fining, making this wine suitable forvegans and vegetarians. COLOUR:Crisp with a touch of lime green. BOUQUET:Aromas of a highveld thunderstorm and flinty, grassy smell withzingy lemon and granadilla notes. PALATE:Dusty flint with lemon zest and marmalade flavours can befound on a balanced, refreshing palate. Vivacious acidity ispoised by juicy fruit nuances with some granadilla and tropicalnotes noticeable. RESIDUAL SUGAR:1.6 g/l ALCOHOL:13.25 % TOTAL ACIDITY:6.40 g/l (Tartaric) PH:3.26

Excellent with seafood, salads, chicken, veal and light meals.