Pale bright yellow with green hues. The nose offers herbal and citric aromas such as grapefruit alongside tropical fruits such as mango and papaya. In the mouth it offers a fresh and juicy acidity, great volume with an elegant and balanced long finish.
Perfect for appetizers or fresh vegetable salads and sea food, especially cebiche (fresh raw fish marinated in lime juice) or fish “a la plancha” (grilled on a metal plate). A classic combination is Sauvignon Blanc with clam chowder: the acid in the wine cuts through the creaminess of the soup to leave a refreshing, clean feeling on the palate. Serve at 10 °C (50 °F).