Description

Certified organic grapes were harvested in cool temperatures throughout the night, where possible. The fruit was chilled, crushed, destemmed and let, for a period of 72 hours, to settle. The clear juice was then carefully racked and inoculated with specialist yeast, Alba Fria. A long, cool fermentation proceeded, to enhance the pure, distinctive flavors that are the hallmark of Marlborough Sauvignon Blanc. After a period of 3 months on lees, to build texture into the wine, the wine was stabilized and filtered prior to bottling.