Sauvignon Blanc

The grapes are brought into the cellar early morning while it is still cool. De-stalking commences with a crusher and the pulp is allowed skin contact for 6- 12 hours prior to pressing to enhance flavour extraction. After pressing, the juice is left for 48 hours to settle. The clear juice is fermented, and the filtered lees kept to the side to ferment on its own. All the juice is fermented with carefully chosen commercial yeast strains to bring out the natural flavours of our Sauvignon Blanc. All fermentation was done in 100% stainless steel tanks with cooling jackets control and maintain the fermentation temperature between 12-14 °C. No malolactic fermentation was done, and no oak was used during the making of this wine.

Our 33-Year-old vineyard is planted on a N-NW slope at 160-180m above sea-level on shallow medium textured (10-15%), moderately structured (50-90% gravel) soil with a shale parent material. The 14-year-old blocks are planted on terraced S-SW slopes 180-240 m on medium textured, neocutanic soil with hydromorphic material of mixed origin (10-15% clay, fine coarse sand with 20-50% gravel).