Production
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.
Tasting notes
Aromas of lime, crisp apple with freshly baked pastry, and toasted almonds on the nose. The palate is ripe and full flavoured with bright citrus fruit offset by vibrant acidity and a soft creamy mouthfeel.
Food match
Perfect with smoked salmon, oysters and seafood dishes.
