100% Sauvignon Blanc
Sugar: 22 – 23°B pH: 3.25 Total acidity: 6.80 g/l
The grapes were handpicked, de-stemmed, crushed and gently pressed. The juice was naturally settled and then coldfermented in concrete and stainless steel tanks with the aid of selected yeast strains. The wine was kept on the lees for a couple of months to aid in the mouthfeel and complexity thereof. Lightly fined and filtered prior to bottling.
Vegan friendly- no animal proteins were used during the fining processes
Residual Sugar: 2.3 g/l Alcohol: 13 % pH: 3.04 Total Acidity: 7.5 g/l