Intense aromas of wild mint, grapefruit and white currant leap out of the glass, a fresh, concentrated and well balanced Sauvignon with a persistent finish.
The grapes were hand-picked. Destemming and pressing were gently carried out, followed by a pellicular maceration during which the skins imbue the must with their varietal characteristics. Fermentation took place in stainless steel tanks at low temperatures of between 12å¡C to 15å¡C in order to preserve the primary aromas.
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