SAUVIGNON BLANC 2011
- > Vineyard and soil: Stony upper soil, with gravelly, loamy subsoil
- > Harvest: Early to mid-September by multiple manual selection
- > Fermentation: 92% Cooled fermentation in steel tanks at 18-20°C, 8% in barriques
- > Vinification: 90% in steel tanks on the fine lees, 10% in fr. oak
- > Alcohol: 13.4%vol
- > Residual sugar: 4.8g/l
- > Acidity: 6.6g/l
- > Description: yellow-green, ripe aroma of gooseberries and white currant, a hint of exotic fruit, full of intense fruit components that end in a magnificent acidity
- > Recommended with:Ideal with all shellfish dishes, hearty fish dishes and various hard cheeses.
- > Serving temperature: 10-12°C.
