Refreshing, with a beautifully balanced palate of citrus zest, peach, pear and pure mineral hints and a fruity, rounded finish.
The grapes were harvested at optimal maturity and gently crushed with a pneumatic press. Fermentation took place with selected yeasts in temperature controlled tanks and winemaker Bertrand ensured the temperatures remained low to preserve the purity of fruit and aromatics of the Sauvignon Blanc grape. The wine was aged in vats on its lees for five to six months to impart texture and complexity.
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