Both the Sauvignon and the Vermentino are planted on plots with ideal drainage conditions, on a mixture of silt, sand and alluvial deposit. The Sauvignon was harvested in late August, and the Vermentino from mid-September. Cold maceration on the skins, followed by pressing and alcoholic fermentation on the fine lees at a temperature of 16-18°C.
A deliciously refreshing change from straight Sauvignon Blanc. This wine takes the zesty grapefruit characters of Sauvignon and complements it with the rounded texture of Vermentino.
A wonderful all-rounder! Especially good with stir fried vegetables (particularly broccoli), vegetable pakora or a Thai green curry.
Sommelier Wine Awards 2018