100% Sauvignon Blanc from vineyards across the Marlborough region in the Wairau and Awatere Valleys.
Fruit was crushed, pressed and settled for 48 hours before removing the press solids for fermentation. Both neutral and aromatic yeast strains were used. Fermentation was conducted at 12-14ºC. After a short period of resting on yeast lees post fermentation completion, the wine was filtered and gently infused with a fine bead of bubbles.
Bursting with passionfruit and fresh lime aromas.on the palate, it is vibrant and crisp with a lingering sparkle in the mouth. The small delicate bubbles of this frizzante style enhance the fruit flavours.
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