Peter Falke Sauvignon Blanc 2023

In the cellar

Only grapes of exceptional quality made it to the cellar, leaving all rotten and sunburnt berries on the vines. Another manual selection process ensured that only the best grapes passed through the de-stemmer and crushing press. In the press, the pulp was left for 6 hours of skin contact which optimized flavour extraction. Once settled, the clean juice was fermented in stainless steel tanks with ‘Vin 7’ yeast. Following fermentation and while the wine still appeared cloudy, the wine was extracted from the gross lees. A further 2 – 3 months of contact on the fine lees enhanced the complexity of the finished product. In advance of bottling, the wine was protein- and cold-stabilised.