Whole bunches of Sauvignon blanc fermented under Carbonic Maceration. Optimally ripe grapes were selected and harvested by hand and left to cool down in cold room overnight. The bunches were carefully placed in small pressure tanks and immediately saturated with carbon dioxide gas using dry ice. This removed all the other air, and without any oxygen present no yeast fermentation could take place. After 2 weeks under carbon dioxide gas enzymatic intracellular fermentation started. This process breaks down malic acid and produces small amount of alcohol. After another 2 weeks of enzymatic fermentation with about 1.5% alcohol formed the carbon dioxide was released and air/oxygen naturally went into the tank and yeast fermentation started from indigenous yeast species. After fermentation the bunches were pressed and the wine put in 1st fill and 3rd fill barrels for malolactic fermentation. After malolactic fermentation the wine was matured for 9 months on yeast lees with battonage the first 2 months.