Scholium Project 'La Severita di Bruto' Sauvignon Blanc 2016

For the first time ever, the winery began to involve skin-maceration in the making of this wine. This year, they foot-treaded the fruit on harvest day and let it macerate in the cool for 48 hours before fermentation started, and then pressed it quickly and gently.

No sensible tannin passed into the juice; in fact, even they cannot trace the effect of the skins. The wine is deep and long, with a kind of smoky minerality. This wine will age superbly.