NOSE: Reminiscent of currants, gooseberries, nettles, herbs.
PALATE: The wine is full-bodied, mineral, structured, we detect blackcurrant, various spices. Despite the structure, the wine has a nice varietal characteristic of ripe Sauvignon Blanc.
VINIFICATION: Maceration 48h after the harvest at a controlled temperature. Fermentation in stainless steel vats at a controlled temperature to preserve the Sauvignon Blanc flavour.
Steyer Mark Sauvignon Exclusive and food: It goes well with the rich mains that include poultry, pork and/or veal. It also pairs well with different pasta dishes, seafood and especially with spicy foods.
RECOMMENDED SERVING TEMPERATURE: 12 °C
VARIETY: 100 % Sauvignon Blanc
PLANTATION DENSITY: 4000 vines/ha (2,2 m x 0,9 m)
GRAPE YIELD: 1,5 kg/vine
MATURATION: 12 months in acacia barrels and 12 months in the bottles.
MATURATION POTENTIAL: 15 years