Sauvignon Blanc

Viticulture

Region:   Pelendri, Agros, Krasochoria, Paphos
Altitude:   1,000 – 1,400m
Soil:   Sandy, volcanic
Method:   Goblet & VSP, ungrafted, handpicked grapes

Vinification

Composition:   Sauvignon Blanc
Method:   Cold soak, yeast selection
Maturation:   2 months on lees, INOX tanks
Production:   20,000 bottles

Serving

Aromas:   Gooseberry, passion fruit, lime, cut grass
Pairing:   Green vegetables, seafood, pasta
Temperature:   8 – 10°C
Ageing Potential:   1 – 2 years

Commendations

tba