Fresh Wine Company Fire Fuego Sauvignon Blanc 2023
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CA$9.19
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Product details
| Management number | 253562908 | Release Date | 2026/10/24 | List Price | CA$9.19 | Model Number | 253562908 | ||
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| Category | |||||||||
Sustainable / Natural / Orange Wine / No Added Sulfites
The vineyard used for this 100% Sauvignon blanc is regeneratively farmed by Eric and Holly Clouse. After converting away from conventional farming, they are now using no-till practices and intensive cover cropping to improve soil health and balance yields. This wine shows aromas of citrus, grapefruit, and apricot and the light skin contact yields light grip and tannin to round out the palate. No So2 added (0/0) and 1% of sales goes to Zero Foodprint, which supports agricultural climate solutions.
After hand harvesting, the wine spent 9 days whole cluster/carbonically fermenting in tank with a reverse saignee (direct pressed juice pumped over the whole clusters). Ambient yeast fermentation started after 3 days. There were 2 tanks, one was carbonic (closed top tank, CO2 added until fermentation began) and the other was macerated (open top, punched down 2x daily), then both lots were pressed and allowed to ferment to dryness. Elevage was 4 months in neutral French oak barrels, native MLF and light lees stirring to build out the body. No cold stabilization or filtration means some sediment may occur. No additives - 0/0
The vineyard used for this 100% Sauvignon blanc is regeneratively farmed by Eric and Holly Clouse. After converting away from conventional farming, they are now using no-till practices and intensive cover cropping to improve soil health and balance yields. This wine shows aromas of citrus, grapefruit, and apricot and the light skin contact yields light grip and tannin to round out the palate. No So2 added (0/0) and 1% of sales goes to Zero Foodprint, which supports agricultural climate solutions.
After hand harvesting, the wine spent 9 days whole cluster/carbonically fermenting in tank with a reverse saignee (direct pressed juice pumped over the whole clusters). Ambient yeast fermentation started after 3 days. There were 2 tanks, one was carbonic (closed top tank, CO2 added until fermentation began) and the other was macerated (open top, punched down 2x daily), then both lots were pressed and allowed to ferment to dryness. Elevage was 4 months in neutral French oak barrels, native MLF and light lees stirring to build out the body. No cold stabilization or filtration means some sediment may occur. No additives - 0/0
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