The Soumah Savarro story starts in the Northern Italian region of Bolzano where the green-skinned, tight bunched grape was first recorded in the 10th century. Over the millennia it travelled to all corners of Europe taking on many names including Savagnin, Heida and Bon Blanc to name a few. The cool climate of the Yarra valley is perfect for the late ripening Savarro which was gently picked before being pressed and cool tank fermented on lees to retain the fresh aromatics of the variety.