The grapes were selected from vineyards mostly planted in granite and shale soils which promote high natural acidity for which Sauvignon Blanc is known.
The grapes and juice are kept as reductive as possible to avoid exposure to oxygen in order to preserve the quality and maintain the typical tropical flavours. After crushing in cellar skin contact was allowed for an extended period to provide structure and flavour. The juice underwent cool fermentation of 12-15 degree Celsius. Fermented dry, the wine was left on the lees for a further 3 months resulting in a flavoured wine.
Bright acidity balanced by generous yellow apple and tropical fruit, this Sauvignon Blanc offers delicious drinkability.
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