For the 750ml Bottles:
Eva De Los Santos Blanco is an uncommonly cultivated native white grape of southern Spain, planted in 1921, grown certified organically over clay soils in the Ribera del Guadiana region of Extremadura. Hand harvested, fermented using indigenous yeasts in concrete deposits for over 35 days preserving the natural carbonation of the wines keeping them fresh and alive. Aged on the fine lees for around 5 months after harvest in stainless steel. Bottled unfined, unfiltered, and with low S02 at bottling (less than 25ppm). Annual production: 14,500 bottles. Lightly floral it is somewhat akin to a Mediterranean or Rhône style white wine crossed with a Sauvignon Blanc.
For the Sauvignon Blanc in the 250ml Cans:
100% Sauvignon Blanc from around 1ha of vineyards that happen to be there on the certified organic estate. Hand harvested, fermented using indigenous yeasts in concrete deposits for over 35 days preserving the natural carbonation of the wines keeping them fresh and alive. Aged on the fine lees for around 5 months after harvest in stainless steel. Bottled unfined, unfiltered, and with low S02 at bottling (less than 25ppm).
Eva De Los Santos Blanco is an uncommonly cultivated native white grape of southern Spain, planted in 1921, grown certified organically over clay soils in the Ribera del Guadiana region of Extremadura. Hand harvested, fermented using indigenous yeasts in concrete deposits for over 35 days preserving the natural carbonation of the wines keeping them fresh and alive. Aged on the fine lees for around 5 months after harvest in stainless steel. Bottled unfined, unfiltered, and with low S02 at bottling (less than 25ppm). Annual production: 14,500 bottles. Lightly floral it is somewhat akin to a Mediterranean or Rhône style white wine crossed with a Sauvignon Blanc.
For the Sauvignon Blanc in the 250ml Cans:
100% Sauvignon Blanc from around 1ha of vineyards that happen to be there on the certified organic estate. Hand harvested, fermented using indigenous yeasts in concrete deposits for over 35 days preserving the natural carbonation of the wines keeping them fresh and alive. Aged on the fine lees for around 5 months after harvest in stainless steel. Bottled unfined, unfiltered, and with low S02 at bottling (less than 25ppm).
