Grapes: 60% Sauvignon Blanc, 40% Viognier
Making of: the grapes are hand-harvested. Part barrel fermented juice, part co-ferment of carbonic-macerated grapes, part on skins for 4 days. Pressed together and aged on lees in barrels for 6 months and then further 3 months in stainless steel tank, total 9 months. No filtration, fining and additives.
Personality: gooseberry, white peach, honeysuckle and fresh cucumber. Crisp and smooth, very pleasing and aromatic NSA white.
Making of: the grapes are hand-harvested. Part barrel fermented juice, part co-ferment of carbonic-macerated grapes, part on skins for 4 days. Pressed together and aged on lees in barrels for 6 months and then further 3 months in stainless steel tank, total 9 months. No filtration, fining and additives.
Personality: gooseberry, white peach, honeysuckle and fresh cucumber. Crisp and smooth, very pleasing and aromatic NSA white.
