Viticulture and Vinification
Green and herbaceous flavours coupled with some tropical notes are what we see developing in our Sauvignon Blanc as it ripes. The aim is to attain a balance and intensity of all these attributes. Night harvesting, gentle pressing, cool fermentation and carefully protecting the young wine from too much air contact are all part of the process for keeping the vineyards flavours fresh into the bottle. No oak is used.
Harvest dates: 22.08. – 05.09.2019
Grapes destemmed and lightly crushed, cooled then pressed immediately, cooled again , then clarified by flotation.
Fermentation at 10oC for 25 days in stainless steel. No Malolactic.
Age of vines: 15-20 years
Training: head trained, cane pruned on vertical trellis, vertical shoot positioned.
Yeild: 9500 kg/ha
Soil Fractured limestone with iron oxide rich loams and clay
Yellow colour with slight greenish reflexes, very good limpidity. Tropical fruit (bananas), gooseberry, white peaches and honey aromas, slight autolysin aspects (yeasts). Very good acidity, well integrated alcohol, completed by minerality. An elegant wine, with very pleasant aftertaste.
We recommend this wine with:
Semi-hard cheeses such as Edamer or Cheddar, roasted or grilled turkey or chicken, with herbal sauces, vinaigrette, citric or dill sauces (Cafe de Paris), fish, desserts such as walnut and raisin cheesecake, fruit tarts (apricots, apples), raisin and Turkish delight cake, nougat.
Serving temperature: 8°C - 10°C
Sustainably farmed estate grown fresh grapes, natural pectolitic enzyme, yeast, yeast nutrients vitamin B1, DAP , minimum effective SO2.