Description
Grapes were hand-harvested according to their taste profile in the vineyards. They were destemmed and crushed into a bag press, with no extended skin contact. Settling of the juice took place at a temperature of 12°C, for 24 hours. The juice was partially spontaneously fermented at temperatures of between 15 – 18°C and took about 4 to 6 weeks to ferment to dryness. As with most of our white wines, this Sauvignon blanc was left on the primary lees for an extended period until bottling. No acid, enzymes or fining agents were used during the winemaking process.
18 reviews for Revenant Wild Ferment Sauvignon Blanc 2023