This handcrafted Sauvignon Blanc comes from two separate areas—at different altitudes and with different soils—each making their own contribution to the final wine. The chalky, glacial soils in Kurtatsch provide structure and minerality while the sandy, loam soils of Völser Aicha allow for development of the classic floral and herbal qualities. A portion (30%) of the wine is matured in large oak casks on the fine lees for six months to add complexity, while a multi vessel approach (steel, wood, and cement) to aging adds roundness and balance.
After six to eight hours maceration on the skins, there follows fermentation in steel tanks at a temperature of 68 °F. Thereafter 50 % of the wine is aged for six months in large oak casks on the first lees, with regular stirring. The other 50 % is fermented for the same period in stainless steel tanks and matured on the fine lees.
This Sauvignon is brilliant lemon yellow with green reflections. The wine offers complex aromas of citrus, fresh cut grass, sage, and mint, while the wine’s minerality and refreshing acidity are evident on the palate.
A perfect choice for full flavored garden salads topped with goat cheese, grilled asparagus, seafood antipasti, or lump crab cakes with lemon drizzle.