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

The grapes are handpicked in bins during cool early mornings. A combination of overnight skin contact versus 3 hours on the skins for optimum fruit extraction, but still obtaining the natural acidity. Lower juice recovery at the press for extracting the finest essence of the grape. After the juice settled clear for two days, we inoculate with a selected yeast strain. Fermentation in stainless steel tanks at 12°C-15°C. After fermentation the wine is kept on the lees as long as possible and with regular stirring it enhances the mouthfeel.

Summer salads to seared scallops