Hand-picked early in the morning by local farmers and their families. The wine is fermented in stainless-steel tanks at low, controlled temperatures after which it remains in contact with its lees for 3 months after completing alcoholic fermentation to gain flavor and texture. A delicate filtration is used to stabilize while preserving the wine’s essence. At a low 12.5% alcohol and a mere 25 mg/l of sulfites, this is a classic, fresh and crisp interpretation of Sauvignon Blanc. The wine is grassy and delicately fruity, featuring gooseberry and tangerine, and a crystal clean finish.