Lanzerac Sauvignon Blanc 2024

The grapes for Lanzerac's Sauvignon Blanc were harvested in the early hours of the morning and upon arrival at the cellar were hand-sorted and sorted with great care before being crushed and the mash was cooled down to 13 - 15 ˚ C. The juice was then left to rest for six hours under a blanket of dry ice. The mash then spent six hours on the skins before going into the press and the gently pressed juice was poured into stainless steel tanks under a blanket of dry ice, where it was allowed to rest for 48 hours. Finally, the clear juice was skimmed off the lees, and selected yeasts were added to start the fermentation process. At a regulated temperature of 12˚C - 14˚C, fermentation found its conclusion in the tank after ten days.