White is fresh, aromatic, with pronounced tropical and citrus undertones.
Tasting Notes
The aroma is dominated by notes of ripe marakuya, kiwi, melon and lime peels. The wine tastes full of juicy fruit shades, supported by crispy acidity.
Vineyards
Grapes for this wine are grown in the subregions of the Wairau and Waihopai valleys of the Marlborough region, known for its unique climate and soils, contributing to the disclosure of the best qualities of Sauvignon Blanc.
Production Method
No aging in the oak.
Grapes are harvested manually in the cooler hours of the day to keep it fresh. Fermentation is carried out at controlled temperature in steel tanks using local yeast.
Food Pairing
Perfect for seafood, salads, white fish and light cheeses. Excellent choice for summer meals and aperitifs. Serving temperature: 12–14 °C.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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