||White still dry semi-aromatic
||Manual first ten days of September
||The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must ferments in temperature controlled stainless steel tanks.
||After fermentation, the wine is left on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.
||Excellent as an aperitif, Sauvignon is also an outstanding partner for asparagus, vegetable soups, creamed pulses and marinated fish.
||Price Livio Felluga Sauvignon 2016 HK$ 220.00