Once crushed the wine is cooled though mash cooler and then pumped into an airbag press with a central inflatable membrane. The entire outer cylinder of the press has drainage holes to speed up the process of pressing, increase the amount of juice extracted and reduce oxidation. Once pressed the juice is again put though a plate cooler.
The Green portion of the Sauvignon Blanc gives cut grass and green pepper flavours with good acid. The Fully Ripe portion has tropical flavours. After the juice has fermented dry, the Green and the Fully Ripe portions are blended together to give a more complex structure to the wine.
Arabella Sauvignon Blanc
An abundance of passion fruit and ripe fig aromas entices on the nose. The palate is medium-bodied and fruity and the well-balanced acidity, ensures a lingering and pleasant aftertaste.