The Sauvignon blanc is processed using two different methods. To preserve the delicate
tropical fruit flavors, a portion of the fruit goes directly into the press as whole
clusters. The remaining fruit is de-stemmed and left in contact with the skins for several
hours before pressing, enhancing the grapefruit/citrus components. All of the juice is
fermented cold (55 degrees F) in stainless steel tanks. Perfectly balanced grapefruit and
melon aromas and flavors are accented by lime and mango. A round mid-palate is followed
by a vibrant, crisp, lingering finish.
Order Here:
No comments:
Post a Comment