In the Bottle
How we make it: Skins and juice are separated as soon as possible after crushing. The juice is cold settled overnight and then racked. Yeast inoculation occurs prior to a cold fermentation at 12°C until dry. The wine is left on gross lees and sulphured, while fine lees are stirred up frequently during the ageing process. The wine is left on the lees until the blend is ready for bottling
How to store it: Drink now, will age well for up to 2 years.
Food suggestions: This Sauvignon Blanc makes a perfect food match with seafood, lightly flavoured pasta, risotto, fish or sushi.
