After hand harvesting the fruit is transported to the winery and chilled to 5° C. Whole bunches are gently pressed using a pneumatic press (no SO2 is added at this stage). After settling for 48 hours the juice is racked and fermented at 16° C. It rests on its lees for 2 months before secondary fermentation in bottle at 12° C. Then the wine spends a further 3½ years on its lees, in a cool underground cellar, to add richness and complexity to the wine.
Pale salmon pink with a fine mouse, aromas of ripe red berries, and gentle brioche notes. Layers of tasty strawberry, raspberry and bready characters give a broad and generous palate with a long, and persistent finish.
Ideal as an aperitif or party wine.