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

A combination of overnight skin contact versus, 1 to 3 hours on the skins for optimum fruit extraction. After the juice settled clear for two days, we inoculate with a selected yeast strain. Each batch are vinified separately and fermented in stainless steel tanks at 12°C-15°C. Thereafter, the wine is kept on the lees as long as possible. It is then blended to showcase a seamlessly integrated expression of the Coastal region

Sesame seared sea bass with chili mango salsa. Roasted sweet peppers with fresh basil and burrata/mozzarella