Werlitsch's Sauvignon Blanc grapes are planted on limestone-rich clay and kept on the skins for a few days before being pressed and spontaneously fermented in large oak barrels. The wine is then aged on the lees in 300 - 3000l oak barrels for 18 months. This is a complex, precise Sauvignon Blanc, with a smoky minerality and nuanced herbal notes.

— Importer Note (Winemonger)