Otira Sauvignon Blanc

The winemaking process for the Otira Sauvignon Blanc combines traditional and modern techniques. After a gentle pressing to separate the free-run juice, 85% of the wine is fermented in temperature-controlled stainless steel tanks to preserve fresh fruit aromatics. The remaining 15% undergoes wild fermentation in neutral French oak barrels and 600-liter Austrian demi-muids, adding texture and complexity. The wine is then aged on its fine yeast lees for up to nine months with regular stirring (bâtonnage) before final blending and bottling.