Blackcurrant, grapefruit and elder flowers; accentuated acidity in the finish
We currently grow our Sauvignon on an area of 1.5 hectares 600 – 700 m above sea level, with a density of 9,000 – 12,000 plants/ha.
Soil: Sandy soils interspersed with granite, gneiss, slate, mica and quartz
The small grapes with dense berries are harvested by hand at the end of September and processed with care.
Fermentation and subsequent ageing in large acacia wood casks (10 months) on coarse lees, followed by bottle sedimentation (12 months)