The third vintage of the Sauvignon Blanc made with low intervention was made again following the usual recipe. The biodynamic raw material was spontaneously fermented in whole bunches and in the last phase of fermentation, it was pressed with residual sugar and put into used 3 hectolitre barrels. It was bottled after being kept on the lees for 3 months, with filtering but without fining and the addition of sulphur. A dynamic wine with 7 grams of acidity that is complemented by 5 grams of residual sugar. It’s an authentic, thick and flavoursome wine with the variety’s less characteristic but the Botts’ typical notes of medicinal herbs and tea.