The fruit was harvested at night, which led to slow fermentation in the cold. After harvesting, the grapes were de-stemmed and carefully pressed. The juice was left to settle for 4 days in the cold, after which the clear juice was freed of heavy solids. The wine was fermented in a combination of stainless steel and lightly toasted French oak, with full malolactic fermentation occurring naturally.

Like any Sauvignon Blanc, this one is immediately presented with an expressive fruity and very inviting aroma. Notes of fresh pineapple, white peach or tropical fruit. The taste of the wine is delicately refreshing with a light body and a very distinctive fruit line. In the end, fresh acid dominates, which encourages you to take another sip over and over again.

An intense mix of fresh boysenberry, black cherry and plum jump from the glass with cocoa powder, allspice and nutmeg.

Rich ruby color. The nose is dominated by aromas of red fruit, fresh vanilla, and herbal nuances.