Grapes are hand picked, destemmed and crushed. Cold soaking and slow fermentation at about 12-15 degrees enhances the flaors and colours. The wine is fermented for about 2 weeks with wild yeast. The wine was bottled towards the end of fermenation so that fermentation could finish in the bottle, then the wine spends a further 4-5 months on lees.
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.