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

15% of this wine was made from grapes that was frozen for a few weeks and then defrosted, pressed, and fermented during the autumn. 30% of the wine moved to an old 600-liter French oak barrels halfway through fermentation and another 10% moved to second fill French oak barrels with Acacia heads and aged for 7 months before it was blended back with the tank fermented components.

It is a refreshingly versatile and complex tapas style wine that will also go with fresh green salads with tomatoes and feta cheese, gazpacho, and seafood or to be enjoyed outdoors with your favourite picnic.