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Grape variety: Sauvignon Blanc
Fermentation refinement: The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle.
The now-clarified must ferments in temperature controlled stainless steel tanks.
After fermentation, the wine is left on the lees in the stainless steel containers for six months.
The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.
Nose: varietal, complex, exotic, refined, penetrating, notes of passion fruit, ginger, lantana, tomato leaf, boxwood and sage; hints of yellow pepper, citron, anise, nettles integrated with notes of sandalwood, Mediterranean herbs and slight coriander.
Palate: full, crisp, harmonius; exciting varietal sensations; long and vibrant aftertaste.
Serving suggestions: Excellent as an aperitif, Sauvignon is also an outstanding partner for asparagus, vegetable soups, creamed pulses and marinated fish.