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

The grapes were picked early in the morning by hand. After receiving the grapes, it was destemmed and 3 hours of skin contact was given. The juice was cleaned using flotation before fermentation. Great care was taken that only clear juice was used for the fermentation. The wine was fermented in stainless steel tanks for 15 days at a cold temperature and a selected yeast was added to achieve the fruity style. The wine was aged on the lees for three months before bottling.

Enjoy this wine with fish or other seafood dishes, lightly flavoured pasta, pizza or risotto.