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A quaint, gentle and slightly bristly creation, made with utter ignorance of modern technology. It’s got a crisp acidity and a soft touch of cider and sauerkraut. The Sauvignon Blanc was treated in different ways: part in whole bunches, part pressed, and aged in stainless steel containers and amphoras respectively. Several barrels were set aside, not quite full and not quite airtight, to naturally develop a thin film of yeast on the surface. Then blended together, unfiltered and unfined.