In the Bottle
How we make it: Moderate sunny days with cool nights and afternoon breezes from both the Atlantic and Indian Oceans help shape the refreshing flavours of this crisp Sauvignon Blanc. In our cellar, the skins and juice are separated as soon as possible after crushing. The wine is then chilled and left to settle overnight, before it is inoculated with yeast and cold fermented at 12°C until dry. The wine is then sulphured and left on gross lees until it is ready for bottling. No oak is used.
How to store it: Up to 2 years
Food suggestions: Enjoy chilled with seafood, lightly flavoured pasta, risotto, fish (salt and freshwater) and sushi
Suitable for vegetarians, but not for vegans
