Spontaneously fermented Sauvignon stayed on grape skins for two days and then matured with yeast for 6 months. It is not to reach the most expressive form but to draw solid minerality and acid from tuff soil and thus embody the terroir character. A salty tinge is complemented by the green gooseberry taste. Formation of sediment is a natural property of the wine and it does not affect its quality.
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