Green Dragonfly is 100% Sauvignon Blanc from grapes that are hand harvested and de-stemmed before pressing off to barrel. As the fermentation stopped due to weather damage and severe temperature drop in the cellar, the wine was bottled under crown cap to finish the fermentation there and develop a light fizz. Lean and fresh, with an aromatic herby nose and lovely lime zest quality.
Andreas and Elisabeth Tscheppe are making beautiful examples of natural wine in Styria. These vineyard sites are gorgeously terraced and are bursting with life: butterflies, dragonflies and beetles are just a few of the creatures you will find while walking through these vines, and they are all represented on the labels of his wines. Andreas works only with white grapes, some of which are fermented with the skins. All the winemaking involves a minimum of 18 months time in barrel for the wines to integrate with oxygen well and come into their own before being bottled.
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