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From 30 year old vineyard plot growing on clay loam soil. 100% Sauvignon blanc.
Manual harvest with 12 hours maceration on the skins and 48 hours cold storing in order to extract maximum aromatic matter. Fermentation then takes place in barrels used for 2 vintages. Aging is carried out in barrel with regular stirring up to re-suspend the fine lees and provide the wine with more nourishment..