Notes of green chillies and peapods through to a dry and spicy finish.
The grapes were manually sorted and whole bunch pressed. The must was fermented in stainless steel tanks for a period of 15 to 20 days, at controlled temperatures of 15 to 18å¡C, capturing the essence and aromatics of India’s first Sauvignon Blanc. The wine was stored in stainless steel tanks retaining the purity of fruit, prior to bottling.
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