First cultivated by us in 1995, this variety is now grown in four different plots around Mettenheim. Each with its own distinct character, they combine to create this unique flavour. We crush the freshly harvested grapes in an oxygen-free environment at cool temperatures. After an extended maceration period of 18 hours, we press the must. We ferment the clarified juice in STAINLESS STEEL TANKS. After three months’ ageing on the lees, we bottle the young wine.

A medium, sparkling golden-yellow colour with distinct green highlights. A distinctive Sauvignon nose, with plenty of exotic fruit – mango, passion fruit and star fruit – intermingled with fresh mint, green pepper and blackcurrant leaves; a hint of grapefruit lends it an extra touch of freshness.

A very fruit-forward, refreshing wine with invigorating acidity and a mineral note on the finish.