Vineyard: grapes come from Mike Sleggers, a certified-biodynamic grower in Margaret River (Western Australia)
Making of: The Sauvignon Blanc spends 15 days as whole bunches, at low temperature. Once the fermentation starts, the grapes are pressed in order to keep as much primary aromatics and fruitiness, and the must then ferments spontaneously in tanks. Blended with the Gewurztraminer and bottled unfined, unfiltered, with a small amount of SO2.
Country: Australia
Region: Victoria
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