in the cellar : After harvesting the Sauvignon Blanc, the grapes werecrushed, and the juice was settled at 8°C before being racked and cold fermented at 13°C in stainless steel tanks to preserve the wine’s freshness and aromatic qualities.
For the Blush, a conservative amount of Shiraz was added to the fermented Sauvignon Blanc, creating a beautiful light salmon color and a fresh, appealing palate.