Sauvignon Blanc, Maharashata, Sula Vineyards

Notes of green chillies and peapods through to a dry and spicy finish.
The grapes were whole bunch pressed and the juice was fermented in stainless steel tanks for a period of 25 to 30 days, capturing the essence and aromatics of India’s first Sauvignon Blanc. The wine was then left to settle for approximately two months, prior to bottling.

Three words to describe this wine:

green chillies – peapod – vibrant
RRP: å£12.86


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