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

We normally stop crushing these grapes by 10h00 in the morning. Most of the fermentation was done in stainless steel tanks. 21% of the final blend was fermented in 300L French barrels. The wine was left in the tanks after fermentation on the fine lees and in the barrels on the fermentation lees with occasional stirring. The wine was on the lees in the tanks for four months before making the final blend.

Seafood; Pasta