From the Winemaker:
The grapes were picked manually, each varietal separately at the optimum level of ripeness and acidity. After cold settling, the must be fermented in stainless steel tanks at a temperature of 15 – 18 degrees. This is a Dry white wine made from Sauvignon Blanc and Viognier. This wine was fermented in stainless steel tanks at a controlled temperature between 15–18 degrees Celcius and aged Sur lees for 3 months. Crisp with balanced acidity, grassy and aromatic with notes of tropical fruit.
Reviews
There are no reviews yet.