Both the Sauvignon and the Vermentino are planted on plots with ideal drainage conditions, on a mixture of silt, sand and alluvial deposit. The Sauvignon was harvested in late August, and the Vermentino from mid-September. Cold maceration on skins, followed by pressing and alcoholic fermentation on fine lees at a temperature of 16-18°C.A deliciously refreshing change from straight Sauvignon Blanc. Luscious exotic fruit aromas from the Vermentino are balanced by the clean, zingy fruit of Sauvignon, resulting in a wonderfully aromatic smooth dry white.
Best served chilled and ideal as an apéritif, and has enough acidity to work moules marinieres or creamy chicken dishes. The exotic flavours also complement Chinese and other oriental dishes.