Grapes are hand picked, destemmed and crushed. Cold soaking and slow fermentation at about 12-15 degrees enhances the flavour and colour. The initial fermentation takes place in tank for about 2 weeks with wild yeast. Bottling took place towards the end of fermentation which is completed in the bottle. The wine spends a further 4-5 months on lees before disgorgement.
Aromas of lime, crisp apple with freshly baked pastry, and toasted almonds on the nose. The palate is bright and zippy with vibrant acidity and a soft creamy mouthfeel.
Perfect with smoked salmon, oysters and seafood dishes.