Sauvignon Blanc – Babich Recipe
Indulge in the crisp and refreshing notes of our Babich Sauvignon Blanc. Hailing from the renowned vineyards of New Zealand, this exquisite white wine offers vibrant flavors of zesty citrus and lush tropical fruits, perfectly balanced with a hint of herbaceousness. Whether enjoyed on its own or paired with seafood, this wine is sure to elevate your dining experience. Sip, savor, and let the essence of New Zealand transport you to sun-kissed vineyards with every glass.
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Ingredients
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Ingredients for Sauvignon Blanc – Babich
Method
Winemaking Process
Harvesting Grapes
Harvest the Sauvignon Blanc grapes from the vineyard when they reach optimal ripeness, usually in late summer or early autumn.
Crushing and Pressing
Crush the grapes gently to release the juice, then press the crushed grapes to extract the liquid. Collect the juice in a fermentation vessel.
Fermentation
Add wine yeast to the grape juice and allow it to ferment in a controlled environment at a temperature of 12-18°C (54-64°F) for about 2-3 weeks.
Clarification
Once fermentation is complete, clarify the wine by allowing it to settle in a cool place, separating the clear liquid from the sediment.
Aging
Age the clarified wine in stainless steel tanks or barrels for 4-6 months to develop flavors and aromas.
Bottling
Add sulfur dioxide to the wine for preservation, then bottle the Sauvignon Blanc in clean, sterilized bottles.
Enjoy
Let the wine age in the bottle for a few months before enjoying it chilled, ideally paired with seafood or light salads.
