The grapes undergo cold maceration on the skins, before being gently pressed. Fermentation is done on the fine lees for body and depth, at a temperature of 16-18°C.
A fine Sauvignon with refreshing notes of citrus, gooseberry and grapefruit, it’s vibrant and precise with a lot of character.
A wonderful accompaniment to herb-driven Thai or Vietnamese sauces over chicken, tofu, or fish. It also pirs beautifully with feta or chèvre cheese.