In the Bottle
How we make it: The juice remains in contact with the skins for 6 hours prior to light pressing. The clear juice is cold settled and racked. Cold fermentation takes place at 12°C, after which the wine is left on gross lees. Fine lees are stirred up every 2 weeks during the ageing process and the wine is left on the lees until bottling. No oak is used.
How to store it: Drink now, will age well up to four years.
Food suggestions: The perfect aperitif, our Sauvignon also pairs beautifully with creamy goats cheese, light seafood and sushi dishes or delicately flavoured pasta and risotto. Tomato based dishes will also complement the wine.
