Sauvignon Blanc de Choully

Les Perrières, Peissy, Geneva, Switzerland

To extract aromas, the grapes are left 'to stew in their own juice' for 12 hours at 6°C, then pressed, racked, fermented and matured in stainless steel tanks. Pale yellow-olive. Nose: blackcurrant leaf. Taste: figs, almonds, full and soft.
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