Description
The most exotic wine in the selection distinguishes itself through complex aromas and marked acidity. The clusters are dense and relatively small, hand harvested at the end of September and then gently processed. As with the other white wines, sauvignon blanc grapes are transferred to large acacia casks to start fermentation, spending 10 months on the lees. Once bottled, the wine is stored for a further 12 months, allowing it to develop its character.
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