After picking and pressing the individual parcels were tank fermented at warm temperatures. At the end of fermentation the wines were aged on the yeast lees for four months prior to blending and bottling. Pale straw in colour. Passion fruits and ripe melon bouquet with some underlying herbal notes and hints of mineral/flint. The brightness of pure fruits flavors shine through on the palate. Lees aging of the individual parcels provides weight and interest, as well as balance to this wine.
Variety: Sauvignon Blanc 100 %
Temperature: 8-12 °C
Food Combination: White meat fish, oysters and scallops, chicken and grilled pork with herb. Typical green taste of Sauvignon Blanc goes well with green vegetable like salad, but especially with green asparagus. Try this wine over Japanese pot cuisine ( O-nabe ) in winter. Citrus flavour matches well with Ponzu-sauce, also make lovely combination with spicy Korean Nabe cuisine.
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