Continental Croatia, Croatia
Special winegrowing positions have been chosen precisely for this grape variety which produces premium wine. Short maceration on the skin lasts for several days. The fermentation takes place in large volume wooden barrels (3000-4000 liters). It matures on a fine lees for 10 months. If you smell nettle, cut grass, or black currant in bloom, or feel the aroma of asparagus, peas or elderflower, you must be holding a glass of sauvignon in your hand. Such a complex sauvignon speaks to wine connoisseurs who expect more from this variety.