Production
The grapes are sorted, de-stemmed and crushed. Fermentation process starts with juice still on the grape skins, whereafter the wine is left on the grape skins for a further 6 months. The clear wine is then racked, blended and bottled.
Tasting notes
Lightly savoury nose with notes of citrus peel, fennel and almond. Taught and textural on the palate with flavours of apricot kernel and grapefruit, followed by a tangy blood orange finish.
Food match
The wine pairs well with bolder, fuller dishes like Moroccan curries and rich stews, but will also highlight the ‘umami’ factor in most modern Asian dishes.
