Paarl Heights Sauvignon Blanc 750L S.Africa
Only high quality grapes are used which are de-stemmed, chilled and kept on their skins for 16 hours before inoculation. After a light pressing, the juice is settled and only the free-run portion is cold fermented. After fermenting dry, the wine is left on the lees for six weeks to develop extra complexity and aromas. A small portion of press juice blended back for complexity & body.