Fontan, Sauvignon & Gros Manseng

Once harvested, the varietal grapes are de-stalked, and undergo skin on maceration for
8-12 hours. Grapes then go through a pnuematic press before fermentation at 18°C for 12-
18 days. When completed, the varietals are blended and stabilised. To maintain optimum
freshness, the wine is kept in vats at 8°C until bottling occurs.