SAUVIGNON BLANC, 2018

Fermentation: 90% Whole cluster pressed to tank. 10% destemmed with 24 hours skin contact. Settled twenty-four hours then racked to tank, barrel and concrete barrels. 20 ppm so2  added to inhibit malolactic fermented. Native primary fermentation. Bottled      after light fining with bentonite and sterile filtration.

Tasting Note: Aromas of sweet citrus, white flowers, guava, finger limes. On the palate a soft and delicate, ripe citrus and melon. Juicy acidity harmonizing the burst of citrus and nectarine.