The grapes to produce Sauvignon Blanc Sula Vineyards were manually sorted and whole bunch pressed. The must was fermented in stainless steel tanks for a period of 15 to 20 days, at controlled temperatures of 15 to 18°C, capturing the essence and aromatics of India’s first Sauvignon Blanc. Sauvignon Blanc Sula Vineyards was stored in stainless steel tanks retaining the purity of fruit, prior to bottling.
Since its inception Sula has been working to integrate a wide array of measures at its 97 hectare estate vineyard and within its winery to minimise the environmental impact of not only its farming, but also its processing and distribution practices. In the vineyard the vines are trained on a high trellising system, which maximises airflow, reducing risk of disease. The red soil is composed of clay and gravel, which has a high iron content and offers the vine good drainage. The grapes are handharvested.
Sula Vineyards is situated in Nashik, India’s largest grape-growing region. The winery was set up in 1997 by Rajeev Samant & Kerry Damsky. They pioneered the growing of the French grape varieties Sauvignon Blanc and Chenin Blanc, which were first released in 2000 to wide acclaim as India’s best white wines. Sula Vineyards now cultivates Shiraz and Zinfandel amongst other international varieties and is broadly recognised as India’s premium wine producer.