The Sauvignon Blanc is farmed practicing organic, planted on a limestone outcropping, at high density and on it’s own roots. The grapes were foot tread and soaked on skins overnight before being whole bunch pressed. The juice fermented with native yeast in neutral french oak barrels. The wine was aged on lees for 8 months, bottled unfined and unfiltered.
Think honeydew melon, preserved lemon, & olive oil cake.