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. Three-hour skin contact for optimum fruit extraction, 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.

Fresh green salad topped with goats’ cheese, vinaigrette dressing, citrus segments, and big crunchy croutons. Fresh sushi or seared salmon with grilled asparagus and a squeeze of fresh lemon