The grapes were pressed and each variety was vinified separately. The must was racked and fermented in temperature controlled stainless steel tanks at 14 to 16å¡C with selected yeasts. The wine did not go through malolactic fermentation to maintain the crisp and fresh style. The wine was skilfully blended with the Odeidy variety given prominence, offering a creamy texture and flavours of honey and lemon; beautifully balanced by the Sauvignon Blanc‰Ûªs crisp vivacity and citrus tones while the Viognier complements with heady, peachy and floral aromatics. A unique and complex blend, which was lightly filtered prior to bottling.