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The grapes for the Sauvignon Peri are handpicked in September, gathered in boxes of 20 kilograms and are hand-selected before even leaving the vineyard. Gentle pressing takes place on the whole bunches. The wine is fermented in 228 liter barriques and refinement takes place in the same barriques of which 10% is new oak. The wine ages for 9 to 10 months before bottling in June which is then released after 3 months.
Vineyards: Organically farmed on about 1 hectare of estate vineyards with south and southeast exposure. The vines range in age from 30 to 60 years.
Winemaking: After vinification, the wine spends 20 months in 228L barriques, about a third of which is new. 3000 bottles produced.