Villa Maria Sauvignon Blanc
The fruit was crushed, pressed and settled for 48 hours before removing the solids from the press from the transparent juice for fermentation. Neutral and aromatic strains of yeast were used to help with the intensity. Fermentation was carried out at 12-14° C to maintain flavour and aroma retention. After a short rest period on lees of yeast after fermentation, the wine was filtered and bottled to capture its vibration and freshness – the essence of quality sauvignon blanc.
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