Reductive style, cold crush 8?C; Skin contact for 8 hours, only free run juice used; Settle for 2 days at 10?C; Fermentation for 22- 30 days at 11?C with selected yeast strains; 4 months on lees contact with monthly tank b?ttonage.
Cederberg Sauvignon Blanc
An aromatic Sauvignon Blanc with a combination of tropical, citrus and green aromas. Aromas of gooseberries, guava, lemon zest with hints of asparagus and green fig. A refreshing, crisp acidity finishes off the initial sensation of creaminess on the mid-palate. The ideal companion to traditional chicken pie, but also try it with shellfish or pork.